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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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96 thoughts on “Ham Tetrazzini”

  1. Very tasty recipe (!) and I love that the ham sauce is cooked and ready by the time the pasta is done. To make prep even easier, I bought diced ham (Publix had a BOGO, which is why I looked for this recipe in the first place), diced onion, canned mushrooms, and frozen peas (threw them in with the pasta to cook). Only change I’d recommend – saute the ham (just for a minute) with the onion to get it browned a little (ups the ham flavor.) Served it with with a carrot/raisin/pineapple salad and had dinner on the table in 15 minutes. This goes into the permanent dinner rotation!

  2. Easy to make and tasty, perfect weekday meal. In the rotation now. It’s the go to creamy pasta dish in our house. Thanks for sharing!

  3. Found a hunk of ham in my freezer! So went searching for a recipe, came spin this one had all the ingredients! Fantastic! What a change up from boring, scalloped potatoes and ham or something and ham soup! Lolo will be making this more often for sure!

  4. Wa tasty. I had to do without mushrooms because my husband won’t eat them. Quite utensil intensive. Three pots and several measuring cups.

  5. I omitted cheddar & subbed 4 oz of cream cheese,to keep it creamy yet not stringy& oily.it was yummy 😋

  6. I tried this recipe and was impressed. An excellent way to incorporate leftover ham. Quite yummy. Thank you for sharing.

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