Go Back
+ servings
Cheesy Ham Tetrazzini
Print Recipe
5 from 1 vote

Cheesy Ham Tetrazzini

Cheesy Ham Tetrazzini is a one-dish wonder that is sure to become a family favorite.
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Main Course
Cuisine: American
Servings: 8 servings
Calories: 598kcal
Author: Chula King

Ingredients

  • 8 ounces spaghetti, cooked al dente according to package directions (See Tip 1)
  • 1/4 cup (1/2 stick, 2 ounces) unsalted butter
  • 1 cup chopped onion (1 small onion)
  • 8 ounces white mushrooms, cleaned and sliced
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper
  • 1 3/4 cups milk (See Tip 2)
  • 2 cups chopped ham
  • 1 cup frozen green peas
  • 1 1/2 cups (6 ounces) shredded extra sharp Cheddar cheese, divided
  • 10 3/4 ounce can Cream of Mushroom Soup
  • 3/4 cup (3 ounces) freshly grated Parmesan cheese, divided
  • 1/4 cup dry sherry (See Tip 3)
  • 4 ounce jar of diced pimentos, drained
  • 3/4 cup sliced almonds, lightly toasted (See Tip 4)
  • 1 teaspoon paprika

Instructions

  • Preheat oven to 350°F. Spray a 2 1/2 quart casserole dish or 9 x 13-inch baking dish with non-stick spray. Set aside.
  • Combine 1/4 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 3/4 cup of Cheddar cheese; stir until melted. Add ham and green peas; stir to combine.
  • Add undiluted cream of mushroom soup, 1/2 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)

Notes

  1. Feel free to use whatever pasta you have on hand. Just make sure to cook it to the al dente stage.
  2. For a richer dish, you can use half and half in place of the milk.
  3. The dry sherry adds a subtle flavor. If desired, you can either omit the sherry, or use white wine in place of it.
  4. To toast the almond slices, bake them at 350°F for 8 to 10 minutes. Watch carefully to ensure that they don't burn.
  5. This makes excellent leftovers, and freezes beautifully.

Nutrition

Calories: 598kcal | Carbohydrates: 42g | Protein: 30g | Fat: 35g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 990mg | Potassium: 859mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1184IU | Vitamin C: 21mg | Calcium: 421mg | Iron: 3mg