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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



  • 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.
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.


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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140 thoughts on “Ham Tetrazzini”

  1. We liked the recipe. It was a great way to use up some leftover Easter ham. I followed the recipe exactly except I used Gruyère instead of cheddar cheese
    More importantly I made it gluten free using Trader Joe’s pasta and gf cream of mushroom soup from Meijers

  2. This was really delicious! I did add 1 tsp. red pepper flakes as well as maybe a half cup more milk, but otherwise followed the recipe. Definitely one I’ll be making again when I have leftover ham!

    1. I believe by “both peppers” she meant both the white pepper and black pepper included on the list of ingredients. Hope this helps!

  3. Made using leftover spiral ham I bought on clearance, after the holidays, for $10. We doubled for our family of 4 (including 2 hungry teens) and to have for lunch. Used 1 container of sliced mushrooms and, for the cheese, all I had was an 8 oz block of sharp white cheddar. Used it and a bad of parmesan Reggiano because, why not. Also, used a can of drained peas. This was the perfect weeknight meal.

  4. I was looking for a quick recipe tonight to make for dinner. I had ham in the freezer from Christmas so I grabbed my iPad went on Pinterest and found your recipe. I improvised a little, I had everything except regular mushrooms, but I had a huge Portabella so I chopped that up with my onion and instead of spaghetti noodles I cooked two packages of ramen noodles of course I didn’t use the flavor packs, it took three minutes to cook. Got everything mixed together and it was excellent. My husband thought it was really good and had seconds, it is definitely a keeper and I will be making it again. Great Recipe !
    Thanks Christin

  5. I made this tonight and it was quite good. I don’t care for mushrooms so I left them out. My husband and son liked it too. I will definitely make it again.

  6. Love a quick southern dish! Added cayenne pepper and subbed heavy cream for soup; also added leftover, re-halved brussel sprouts (simmered in wine and oil and parika, topped with cheeses). Tip: added some milk and stirred when too thick. Thank you soooo much for this super, easy dinner!

  7. Wow! This recipe blew us away . We are in our 70’s and have tasted a lot. Added some hot sauce. Wonderful recipe!
    Glad there are some leftovers for tomorrow.

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