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A casserole dish filled with a pasta and ham casserole.
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4.96 from 63 votes

Ham Tetrazzini

Ham Tetrazzini is a delicious twist on the classic chicken tetrazzini
Prep Time15 mins
Cook Time45 mins
Resting Time10 mins
Total Time1 hr
Course: Main Dish
Cuisine: American
Servings: 6 people
Calories: 477kcal
Author: Kathy


  • 8 oz spaghetti noodles
  • 2 cups ham cubed
  • 1 cup mushrooms sliced
  • 6 Tablespoons butter
  • cup flour
  • 1 ½ cups milk
  • 1 ½ cups chicken stock
  • 1 pinch ground nutmeg
  • ¼ teaspoon thyme
  • ¼ teaspoon pepper
  • salt to taste
  • 1 Tablespoon sherry wine optional
  • ½ cup Parmesan grated


  • Cook Spaghetti noodles according to package directions. Drain and set aside.
    8 oz spaghetti noodles
  • Add 2 tablespoons butter to a saute pan. Add mushrooms. Cook until browned. Remove from pan. Do not wipe or rinse pan.
    6 Tablespoons butter, 1 cup mushrooms
  • With same pan add 4 more tablespoons butter. When melted, add flour. Stir over medium low heat for 2-3 minutes.
    6 Tablespoons butter, ⅓ cup flour
  • Slowly add milk while whisking flour mixture. Continue whisking until mixture begins to thicken. 
    1 ½ cups milk
  • Add chicken stock and combine.
    1 ½ cups chicken stock
  • Add nutmeg, thyme and pepper. Continue cooking over medium heat until mixture is heated through. 
    1 pinch ground nutmeg, ¼ teaspoon thyme, ¼ teaspoon pepper
  • Stir in sherry (if using) and add mushrooms and ham. 
    2 cups ham, 1 Tablespoon sherry wine, 1 cup mushrooms
  • Taste mixture. Add salt if needed.
  • Combine mixture with spaghetti noodles and then place into a lightly greased casserole dish (9x13 inch).
  • Top with Parmesan cheese
    ½ cup Parmesan
  • Bake in a preheated 400 degree oven for 25-30 minutes until mixture is bubbly and top is golden. 
  • Remove from oven and let rest for 10 minutes before serving.


  • White wine can be used in place of the sherry wine or it can be omitted altogether.
  • To make ahead of time follow directions through placing in casserole dish. Allow to cool, then cover and refrigerate. When ready to bake, remove from the fridge at least 15 minutes prior to baking. Remove cover. Bake as directed adding up to 15 minutes of additional baking time.
  • May add frozen green peas or cut steamed asparagus to dish prior to baking, if desired.
  • Use a hearty spaghetti. I used regular spaghetti noodles, not thin spaghetti or angel hair pasta. You could also use fettuccine noodles.
  • Don't add salt until after you've added all the other ingredients. Some chicken stocks already have salt and the ham may is salty too. You might not need to add any salt at all.
  • When sauteing mushrooms, allow the mushrooms to brown. This browning adds extra flavor.
  • After sauteing the mushrooms, use the same pan for making the roux. Do not wipe pan out before making the roux. Just whisk all those brown bits right into your roux.
  • Be certain to spray your casserole dish prior to using. You don't want anything to stick.
  • If your casserole dish is really full, place dish on a baking sheet before putting in the oven. If your casserole oozes over, the baking sheet will catch all the drips making cleanup easier. 


Calories: 477kcal | Carbohydrates: 39g | Protein: 22g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 72mg | Sodium: 902mg | Potassium: 427mg | Fiber: 1g | Sugar: 5g | Vitamin A: 515IU | Vitamin C: 0.3mg | Calcium: 184mg | Iron: 1.5mg