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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.

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

Ham Tetrazzini

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.
PREP: 10 minutes
COOK: 12 minutes
TOTAL: 22 minutes
SERVINGS: 4

Equipment

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

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136 thoughts on “Ham Tetrazzini”

  1. 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 !

  2. 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.

  3. excellent recipe. I also added more milk and red pepper flakes. My husband stated, its a keeper.

  4. 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.

  5. 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 🤷‍♀️

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

  7. Douglas Miner

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

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

  9. 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!

  10. Justin bell

    Used corn instead of peas, added tomatoes, garlic sauce and bacon and came out wonderful!

  11. Beverly Stokes

    Has anyone tried pouring the sauce over the spaghetti instead of combining it in the pan?

  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. Laurie-Anne Ranger

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

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