Ham Tetrazzini - Rich, creamy, and cheesy; this Ham Tetrazzini casserole is a family dinner staple that tastes delicious and works great with leftover ham!
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This scrumptious Ham Tetrazzini recipe is quick and easy - perfect for busy weekdays, especially right after Easter when you have some leftover ham to use!
What makes this easy Ham Tetrazzini bake even more perfect is that the dish is super versatile! Feel free to switch up the ingredients and add just about anything you wish. The combination of the pasta noodles, creamy soup, ham, and fresh veggies make for the ideal family dinner, so dig in and enjoy!
WHAT IS TETRAZZINI?
Tetrazzini is a baked pasta dish made with a diced protein, mushrooms, peas and a creamy white sauce (with lots of cheese), typically served as a casserole, and is believed to be named after Italian opera singer Luisa Tetrazzini.
The dish, however, didn't originate in Italy. It's just become a popular American pasta bake that families have fallen in love with!
HOW TO MAKE HAM TETRAZZINI
Before you get started, make sure you have the following ingredients:
- Spaghetti
- Butter, divided
- Small yellow onion, diced
- Fresh mushrooms, sliced
- Cream of chicken soup
- Cream of mushroom soup
- Sour cream
- Butter, melted
- Low-sodium chicken broth
- Salt
- Pepper
- Garlic powder
- Cubed ham
- Frozen peas
- Shredded cheddar cheese
- Grated Parmesan cheese
- Fresh parsley
PREPARING THE TETRAZZINI
Go ahead and preheat the oven to 350ºF. Prepare a 9x13 baking dish by spraying it with cooking spray and then prepare the spaghetti according to package directions. Drain and set aside.
Now, gather the rest of your ingredients and follow the steps below for a quick and delicious family dinner!
- In a large skillet, over medium heat, add 2 tablespoons butter, onions, and mushrooms. Cook until onions are translucent and mushrooms are brown.
- In a large mixing bowl, combine cream of chicken, cream of mushroom, sour cream, 8 tablespoons melted butter, chicken broth, salt, pepper, garlic powder, and cooked mushrooms and onions.
- Add the ham, peas, and prepared spaghetti.
- Stir the mixture well.
BAKING THE TETRAZZINI
- Transfer the mixture to the prepared baking dish.
- Top with shredded cheddar cheese and grated Parmesan cheese. Cover with aluminum foil and bake for 30 minutes. Then, uncover the casserole and bake for an additional 15 minutes or until the cheese is melted and bubbly.
- Remove the tetrazzini from the oven and allow to sit for 10 minutes. Sprinkle fresh parsley over top and serve.
TIPS FOR MAKING EASY HAM TETRAZZINI CASSEROLE
- Want a spicier dish? Add red pepper flakes to this recipe to kick things up a notch!
- Top with Panko bread crumbs for a little extra crunch.
- If you want to switch up the cheese, two other great options are pepper jack and monterey!
- If you don’t have ham, feel free to substitute the protein with turkey, chicken, or tuna!
WHAT ARE SOME VARIATIONS OF HAM TETRAZZINI?
Tetrazzini is super versatile and easy to customize! You can substitute the peas for broccoli or steamed asparagus.
The soup can be switched out for cheddar cheese soup for a super cheesy taste! The noodles can also be substituted for just about any pasta you have in your kitchen!
HOW LONG DOES TETRAZZINI LAST IN THE FRIDGE?
You can store any leftover ham tetrazzini in an airtight container in the refrigerator for 3-4 days.
HOW DO YOU REHEAT TETRAZZINI?
Reheat the casserole at 350°F for 15 minutes in the oven. It can also be reheated in a microwave safe dish in the microwave for 1-2 minutes.
CAN YOU FREEZE HAM TETRAZZINI?
Ham tetrazzini can be frozen in a covered aluminum tray in the freezer for up to three months. When you're ready to enjoy it, allow the casserole to thaw in the refrigerator overnight.
MORE LEFTOVER HAM RECIPES TO TRY
Ham Tetrazzini
Ingredients
- 1 pound spaghetti noodles
- 10 tablespoons butter (divided)
- 1 small yellow onion (diced)
- 6 ounces fresh mushrooms (sliced)
- 10 ounce can cream of chicken soup
- 10 ounce can cream of mushroom soup
- 2 cups sour cream
- ½ cup butter (melted)
- ½ cup low-sodium chicken broth
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon garlic powder
- 1 lb cubed ham
- ½ cup frozen peas
- ½ cup shredded cheddar cheese
- 2 tablespoons grated Parmesan cheese
- Fresh chopped parsley (for garnish)
Instructions
- Preheat oven to 350ºF.
- Prepare a 9x13 baking dish by spraying it with cooking spray.
- Prepare spaghetti according to package directions. Drain and set aside.
- In a large skillet, over medium heat, add 2 tablespoons butter, onions, and mushrooms. Cook until onions are translucent and mushrooms are brown.
- In a large mixing bowl, combine cream of chicken, cream of mushroom, sour cream, 8 tablespoons melted butter, chicken broth, salt, pepper, garlic powder, and cooked mushrooms and onions.
- Add ham, peas, and prepared spaghetti. Stir well.
- Transfer mixture to prepared baking dish.
- Top with shredded cheddar cheese and grated Parmesan cheese.
- Cover with aluminum foil and bake for 30 minutes.
- Uncover and bake for an additional 15 minutes or until cheese is melted and bubbly.
- Remove from oven and allow to sit for 10 minutes.
- Sprinkle fresh parsley over top and serve.
Notes
- Add a dash of crushed red pepper flakes to spice this recipe up a bit.
- Top your casserole with breadcrumbs for an extra crunch.
- Add in turkey, chicken, or tuna if you don’t have ham on hand.
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