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.
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.
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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 is rich, creamy, and cheesy with lots of cubed ham and a few mushrooms and peas.
- 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.
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This looks excellent and I am definitely making it soon, thanks for sharing!