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.
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 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.
More Leftover Ham Recipes
- Easy Ham and Cheese Quiche
- Deviled Ham
- Ham Lasagna
- Ham Pot Pie
- Ham and Asparagus Casserole
- Broccoli and Ham Jiffy Cornbread
- Ham and Cheese Crescent Breakfast Casserole
Ham Tetrazzini
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
Nutrition
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Easy to make. I added italian spice and garlic. Let the sauce marry overnight. Related and added pasta. Excellent
Great recipe! I used angel hair pasta rather than regular
Spaghetti. Served this dish many times and it always is a hit. We
This was tasty and easy to make
Easy to put together after work tastes delicious- thank you
So I made this last night but switched it up some:
In my boiling water before cooking the spaghetti, I parboiled a cup of cut up carrots ( baby carrots cut into coins) then removed and cooked the pasta.
I used a whole onion and sautéed it in the butter with a large can of drained mushrooms, carrots and frozen peas. Added the soup, 1 cup of 2% milk, ½ tsp. each of the peppers, and 2 cups of cubed ham. Added both cheeses and stirred it all up then added the spaghetti. Combined it all well and put into a 2qt casserole dish. Topped it with Panko breadcrumbs and some more Parmesan. Baked for 20 mins in a 350 oven. Delicious!!
Very yummy but I added more spices and is very easy quick meal! Family loved it! Will make it again but will experiment with other veges and cheeses!
This recipe is a great base. I used 5 ounces of pasta. I used a whole onion and added two large cloves of garlic. I didn’t have mushrooms so I used baby spinach instead. I used 2+ cups of ham and peas and pepper jack cheese instead of cheddar. Finally I upped the Parmesan cheese to 1/2 cup. Everyone loved it. This is a great dish for left over ham!
Recipe was awesome. My family loved it. Will definitely be making it again.
Quick and easy meal. Great way to use up left over ham. Very good.
A delicious and easy meal. I had pepper jack cheese in the house so I used that instead of cheddar. I also had some baby spinach I wanted to use up so mixed in a couple of handfuls in addition to the peas. Lastly, once combined I put the mixture in an 11×7 baking dish, topped with some additional parmesan cheese and baked it in the oven @ 375 for about 35 minutes. Absolutely delicious!
Very nice…skipped the peas & used 2 of the 4 oz canned mushrooms.
Quick and easy meal and very delicious.
I made this gluten free by using gluten free spaghetti and Pacific Foods brand condensed cream of mushroom soup.
Fabulous comfort food. I’ve tried this with chicken but it’s best using ham. 4th time making this in less than 3 months. 👍👍
This is soooo good and easy to make. Will definitely make again.
Great Recipe.
I used chicken instead of ham. The family loved it.
Family loved it, great way to use up leftover ham, easy to make,inimal cleanup. Thank you for sharing this recipe.
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.
This sounds amazing! Could I use spaghetti squash instead of the pasta, my husband is not found of pasta?
Great idea
I made zucchini noodles and it tasted fabulous
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!
What ingredients did you use in place of canned soup?
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.