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.

What Is Tetrazzini Made Of?

Tetrazzini is typically made with pasta, meat (usually chicken or turkey), cheese, and a creamy sauce. It often includes mushrooms and/or peas.

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

4.75 from 108 votes

By Christin Mahrlig

Prep: 10 minutes
Cook: 12 minutes
Total: 22 minutes
Servings: 4
Ham Tetrazzini is rich, creamy, and cheesy with lots of cubed ham and a few mushrooms and peas.  It is sure to be a family favorite and it is such a great way to use up leftover holiday ham.

Equipment

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Ingredients

  • 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

Instructions 

  • 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.

Notes

To make this dish spicy, add 1/2 teaspoon of crushed red pepper flakes.
Nutritional info is provided as an estimate only and will vary based on brands of products used. Not to be used for specific dietary needs.

Nutrition

Calories: 580kcal | Carbohydrates: 60g | Protein: 30g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 81mg | Sodium: 1451mg | Potassium: 490mg | Fiber: 5g | Sugar: 8g | Vitamin A: 978IU | Vitamin C: 17mg | Calcium: 331mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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142 Comments

  1. Ruthie norton says:

    Loved this. Added some Marsala wine ( like 4-5 Tbls) – just delicious way to use up ham!