Cheesy Ham Tetrazzini
Cheesy Ham Tetrazzini is a one-dish wonder that is sure to become a family favorite.
Ingredients
- 8 ounces spaghetti, cooked al dente according to package directions (See Tip 1)
- ¼ cup (½ stick, 2 ounces) unsalted butter
- 1 cup chopped onion (1 small onion)
- 8 ounces white mushrooms, cleaned and sliced
- ¼ cup all-purpose flour
- ½ teaspoon Kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
- 1 ¾ cups milk (See Tip 2)
- 2 cups chopped ham
- 1 cup frozen green peas
- 1 ½ cups (6 ounces) shredded extra sharp Cheddar cheese, divided
- 10 ¾ ounce can Cream of Mushroom Soup
- ¾ cup (3 ounces) freshly grated Parmesan cheese, divided
- ¼ cup dry sherry (See Tip 3)
- 4 ounce jar of diced pimentos, drained
- ¾ cup sliced almonds, lightly toasted (See Tip 4)
- 1 teaspoon paprika
Instructions
- Preheat oven to 350°F. Spray a 2 ½ quart casserole dish or 9 x 13-inch baking dish with non-stick spray. Set aside.
- Combine ¼ cup of Parmesan cheese and one teaspoon paprika in a small bowl. Set aside.
- Melt butter in a large non-stick skillet over medium heat. Add onions; cook for 5 minutes or until tender. Increase heat to medium-high and add mushrooms. Cook, stirring frequently until mushrooms begin to brown, about 3 minutes.
- Sprinkle on flour, salt, pepper and garlic powder. Cook for several minutes. Add milk; stir constantly until thick and bubbly. Add ¾ cup of Cheddar cheese; stir until melted. Add ham and green peas; stir to combine.
- Add undiluted cream of mushroom soup, ½ cup of grated Parmesan cheese, sherry and drained pimentos. Stir to combine. Add cooked spaghetti; toss to combine.
- Transfer tetrazzini mixture to prepared baking dish. Bake uncovered in preheated 350°F oven for 25 minutes or until heated through and bubbly. Remove from oven and top in diagnol rows of parmesan/paprika mixture, shredded cheddar cheese and toasted almonds. Return to oven for 10 additional minutes or until cheeses are melted.
- Yield: 8 servings. (See Tip 5)
Tips/Notes
- Feel free to use whatever pasta you have on hand. Just make sure to cook it to the al dente stage.
- For a richer dish, you can use half and half in place of the milk.
- The dry sherry adds a subtle flavor. If desired, you can either omit the sherry, or use white wine in place of it.
- To toast the almond slices, bake them at 350°F for 8 to 10 minutes. Watch carefully to ensure that they don't burn.
- This makes excellent leftovers, and freezes beautifully.
Nutrition
Calories: 598kcalCarbohydrates: 42gProtein: 30gFat: 35gSaturated Fat: 14gTrans Fat: 1gCholesterol: 74mgSodium: 990mgPotassium: 859mgFiber: 6gSugar: 8gVitamin A: 1184IUVitamin C: 21mgCalcium: 421mgIron: 3mg
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