Ham Tetrazzini

Sharing is caring!

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.

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.

Easy Ham Tetrazzini


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.

Ham Tetrazzini made with leftover ham


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 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.

Creamy Ham Tetrazzini
Watch the short video below to see how easy this recipe is.

Ham Tetrazzini

Ham Tetrazzini

Course: Main Dish
Cuisine: American
Keyword: pasta, thanksgiving leftovers
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 4
Calories: 579kcal
Author: Christin Mahrlig
Ham Tetrazzini is rich, creamy, and cheesy with lots of cubed ham and a few mushrooms and peas. 
Print Recipe


  • 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

More Leftover Ham Recipes

Cheesy Ham and Potato Chowder

Cheesy Ham and Potato Chowder

Easy Ham and Cheese Quiche

Easy Ham and Cheese Quiche


62 thoughts on “Ham Tetrazzini

  1. 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. 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. 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.

  4. My husband loved this, the only thing I did different was that I had to make my own version of the canned soup because my husband is gluten free, just also needed to add a little more milk to thin out some more, he said honey you gotta save that recipe because it’s yum yum yum !

  5. Really good! More of a fall or winter dish. Like the comments suggested, more milk was added slowly to thin the sauce. Next time I’ll only put half the amount of mild cheddar cheese. The whole portion was too strong. I used frozen mixed vegetables (peas, corn, carrots) instead. I was nervous at first but I liked it the more I ate it.

  6. Very good recipe! I’ve made it twice and both times, it wasn’t too complicated and came out thick and creamy and delicious. This is a great recipe for re-hydrating older ham. Next time I make it, I’m going to try to use some cheese with spices mixed in or maybe throw some chilies in for a little kick.

  7. Sorry. This is a terrible recipe. The canned soup “flavor” was too strong. My family just pushed it around on their plate and ate the veggies and meat as they shook off the canned soup sauce; basically a waste of cheese. I will not make this again.

      1. Dude, seriously? Why be judgemental about someone’s experience with the recipe? Not everyone is the same likes and dislikes.

    1. I just made it tonight and it was excellent. I’m also a terrible cook so if your family didn’t like it…I think you need to look inwardly before giving a recipe 1 star 🤷‍♀️

  8. this is a keeper. only adjustment was I added more milk to thin it out; i used about 1 cup of milk total

  9. I experiment with different cheeses and seasonings & add spa lash of low sodium soy and a dash of Worcestershire sauce. Quick & easy comfort food!

  10. Great recipe. We like things saucy & spicy so we added more cream, sweet red peppers & red pepper flakes. Definitely do this one again. Thanks

  11. I made a variation of this tonight, and my son said it was as good as anything he had in Italy. I’d call that a WIN!

  12. This is a great way to use leftover ham. It is a very adaptable recipe, as you can see if you read the other comments. I made it as is, except I left out the mushrooms and used penne instead of spaghetti. I used cream of mushroom soup and frozen peas. I didn’t pre-cook the peas. I threw them in still frozen, and it came out great.

  13. Made this with leftover Christmas ham. I used the leftover cheese from the cheese tray. Sharp cheddar. Added garlic….everyone loved it!

  14. Great dish & sooo easy. Made this a couple of weeks ago using bucatini tubular pasta which is long like spaghetti but hollow inside & holds on to sauces that settle inside; worked great!! Can’t wait for Christmas ham leftovers so we can make it again. Thanks for the recipe.

  15. I used a jar of Alfredo sauce instead of the canned soup because that is what I had in the pantry. It was delicious.

  16. Used zuchini noodles instead of pasta. Was a great week night dinner….I also added asparagus with the onions and mushrooms.

  17. I made it without the mushrooms used cream of chicken and a whole can peas really good came out thick so had to use extra milk put extra spices seasonings. Really filling and delicious. I’d like to try it with cream of mushroom next time.

  18. Had my doubts on how good it would be since tetrazinni is usually baked, but I made it once and got requests to have it again. Will be making it for the second time tonight.

  19. I made a mistake when I made this and opened a can of Cheddar Cheese soup . I ended up doubling the recipe and using a can of cheddar cheese soup with a can of cream of chicken soup. it was really good and we will be making it again this way.

  20. This recipe is extremely heavy, reminiscent of the ’50s. If you prefer your food on the lighter side avoid this dish.

  21. Made this with some of our leftover Easter Ham! It was super yummy! We omitted mushrooms, and I only had some extra frozen mixed peas and carrots, still was really great! It is forgiving too, I accidentally misread and put 1 C of Parmesan cheese in…but is extra cheese ever a mistake?! It was wonderful, and reheated well when I brought it to work.

  22. Will make again. I used mushroom soup and broccoli as your suggested substitutes. I doubled the recipe. Because cooking two meals saves time for next busy night. I placed in casserole dishes. Tonight’s has melted cheese on top. The other will set in refrigerator until set then into air tight freezer bag and freeze for a meal next month. Thanks

  23. Whipped this together in 15 minutes. A good use to use up some leftover ham. Kids and I liked it. Not sure I would make it if we didn’t have left overs but it was still very good

  24. Made this using leftover spaghetti squash, and it was delicious! Even my husband approved, and he is not a big ham or leftover fan. Will definitely be using this recipe again.

  25. Great beat ! I would like to apprentice at the same
    time as you amend your site, how can i subscribe for a weblog site?
    The account aided me a acceptable deal. I had been a little bit acquainted of this your broadcast offered shiny transparent idea

  26. Home made with cream of mushroom and home made ham stock with fresh peas and cavatappi with Durkees fried onions as garnish will make people happy.

  27. First paragraph says it’s not made with canned soup. Then, the main ingredient besides ham is canned soup. 12 oz ham and 10 oz canned soup. Sorry, folks, that isn’t a “from scratch” recipe.

    1. So, did you make it or not? If you didn’t make it, you have no business giving it only two stars. If you made it and didn’t like it, fine.

    2. It never said it was scratch. I made it and it was great! We always have so much Honey Baked Ham leftovers.

      1. Hmmmm, what I read said the TURKEY Tetrazzini was from “scratch”. Delicious recipe. Used broccoli in place of peas and I did add a bit of hot sauce to spice it up a bit.
        Very pleased to see a recipe without additional salt.

        1. That was a totally different recipe being described You need to click the link to go to the turkey tetrazzini recipe. You read it wrong.
          I’m making the ham recipe tonight

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating