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Ham Tetrazzini

Ham Tetrazzini is rich, creamy, and cheesy with lots of cubed ham and a few mushrooms and peas. This is an easy, filling family meal that is great for using up leftover Thanksgiving or Easter ham. It’s practically a one pan meal. You just need a pan plus a pot to cook the pasta in.

Close-up of Ham Tetrazzini.

Tetrazzini is one of my very favorite things to cook for dinner. What’s not to like about pasta, meat, and cheese? If you have leftover turkey, try this Turkey Tetrazzini. It’s made from scratch, without canned soup, and it is so delicious.

Great Way To Use Leftovers

I love recipes like this Ham Tetrazzini recipe that take a little leftover meat and stretch it into a filling, economical family meal. Just add a salad and maybe some bread and you have a meal that will satisfy even the hungriest of teenagers.

I adore mushrooms so I always add them to tetrazzini, but they could be left out. You could sub broccoli for the peas if you like.

Ham Tetrazzini on a blue serving platter.

Ham Tetrazzini Recipe Tips

If you want to make this dish spicy, add 1/2 teapsoon of crushed red pepper flakes.

Instead of all ham, you could use a combination of ham and turky for this recipe.

Tetrazzini on a blue serving platter.

More Leftover Ham Recipes

Ham Tetrazzini

Ham Tetrazzini

Ham Tetrazzini is rich, creamy, and cheesy with lots of cubed ham and a few mushrooms and peas. 
PREP: 10 mins
COOK: 12 mins
TOTAL: 22 mins


  • 8 ounces spaghetti
  • 2 tablespoons butter
  • 1/2 medium onion, diced
  • 6 ounces mushrooms, sliced
  • 1 (10.75-ounce) can condensed cream of chicken soup OR cream of mushroom soup
  • 1/2 cup milk
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon black pepper
  • 1 1/2 cups diced ham
  • 1 cup peas (cooked)
  • 1 cup shredded cheddar cheese
  • 1/4 cup shredded Parmesan cheese


  • Cook spaghetti according to package directions in salted water.
  • Melt butter in a large skillet. Add onion and mushrooms and cook until onion is soft and mushrooms are browned.
  • Add soup, milk, and both peppers to the skillet and mix well.
  • Add ham, peas, cheddar cheese, and Parmesan cheese and stir and cook over medium heat until cheese is melted. Season to taste with salt.
  • Add drained pasta to the pan and mix well.


To make this dish spicy, add 1/2 teaspoon of crushed red pepper flakes.


Calories: 579kcal
Author: Christin Mahrlig
Course: Main Dish
Cuisine: American
Keyword: pasta, thanksgiving leftovers

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64 thoughts on “Ham Tetrazzini”

  1. Colleen Lingle

    Family loved it, great way to use up leftover ham, easy to make,inimal cleanup. Thank you for sharing this recipe.

  2. Made this again for the first time in a couple of years since I decided to make a ham for Christmas. The first time I made it I filled the recipe exactly, since then I have made the following modifications.
    1) instead of using an actual onion, I use half a tablespoon of dried minced onion.
    2) I use canned mushrooms that come in 4oz, so I used two cans for 8oz total, instead of just 6oz
    3) I used a cup and a half of peas (whole can)
    4) for the cheese I use half a cup of cheddar, half a cup of mozzarella, and half a cup of pecorino Romano.
    5)I add a total of 1 cup of additional milk towards the end to thin the sauce a bit.
    6) then I combine it all with the pasta in a casserole, top with some Panko crumbs and a bit of cheese, and bake it in the oven at 350-375 for 10-12 minutes.

    Hope my experience helps someone, cause this is such a good meal.

  3. This sounds amazing! Could I use spaghetti squash instead of the pasta, my husband is not found of pasta?

  4. Really enjoyed this! Great change of pace for using up leftover ham. I didn’t have mushrooms, so I used frozen peas and carrots. I too ended up using more milk and some of the pasta water to get it to the consistency I wanted. It was a hit though!

      1. Amanda M Verheul

        Great Meal! Using up leftover Easter Ham!!
        Sub for a can of cream soup
        3 Tablespoons salted butter
        3 Tablespoons all-purpose flour
        1/2 cup chicken stock or broth
        1/2 cup milk any type (I am using 1%)
        1/2 teaspoon garlic salt (you can sub 1/4 teaspoon garlic powder + 1/4 teaspoon salt)
        1/4 teaspoon black pepper
        In a small sauce pan, melt butter over medium low heat.
        Add flour to the pan, and whisk together to make a roux (about 1 to 1.5 minutes)
        Add the chicken broth and milk, and whisk together to smooth out the lumps.
        Stir in garlic salt.
        Bring to a simmer and continue cooking until mixture thickens, about 2 to 3 minutes.
        Remove from heat and use as you would a regular can of condensed soup.

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