Ham Tetrazzini

This easy and creamy ham tetrazzini recipe is a budget friendly one pan meal that the whole family will love. Tender salty ham, spaghetti, and veggies, all in a rich, cheesy sauce.

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Course: Main Dishes

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 351kcal

Author: Jennifer Stewart

Ingredients

8 ounces spaghetti
2 tablespoons butter
½ medium sweet onions diced
6 ounces mushrooms sliced
1 10.75 oz can of cream of mushroom soup
½ cup milk
½ teaspoon salt
¼ teaspoon pepper
2 cups ham diced medium
1 cup frozen peas
4 ounces roasted red peppers or pimentos drained, rough chopped
¾ cup cheddar cheese shredded
¼ cup parmesan cheese shredded
Fresh parsley for garnish

Instructions

In a large pot, cook spaghetti, al dente, according to package directions. Drain but do not rinse.
In a large skillet over medium heat, melt the butter.
Add the onion and sliced mushrooms. Cook, stirring occasionally, until the onions are soft and the mushrooms are lightly browned.
Stir in the cream of mushroom soup, milk, salt, and pepper.
Mix well.
Add the ham, peas, roasted red peppers, and both cheeses.
Lower the heat to medium and cook until the cheese is melted and sauce heated through and peas are softened.
Add in the cooked pasta and stir to coat the pasta in the sauce.
Garnish with fresh chopped parsley. Serve warm and enjoy.

Notes

Cook the pasta "al dente" or slightly undercooked so it's not mushy.
Use leftover spaghetti for easier meal prep.
Swap evaporated milk for a richer flavor.
Instead of peas, use broccoli or green beans.
When reheating, if the sauce is thick, add in a little chicken broth.
Stir in a tablespoon or two of Madeira or marsala while cooking the mushrooms.
Sprinkle in some extra herbs like Italian seasoning when making the sauce.
Switch to cream of chicken or cream of onion soup if you prefer.
Add 1/4 cup sour cream to the soup mixture for a tangy twist to the sauce.
Try different cheeses like Pepper Jack or Swiss cheese.
Top with toasted breadcrumbs or cracker crumbs for more texture.
Let it rest 3-5 minutes before serving to allow the sauce to thicken a bit.

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