Baked Ham Tetrazzini Recipe
Baked Ham Tetrazzini Recipe photo by Taste of Home

Baked Ham Tetrazzini Recipe

Publisher Photo
Rich, creamy pasta and cubed ham blend perfectly in this hearty meal for two. It's a great way to use up leftover holiday ham. —Elvi Kaukinen, Horseheads, New York
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:2 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 2 servings

Ingredients

  • 4 ounces uncooked spaghetti, broken into 2-inch pieces
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • 2/3 cup condensed cream of mushroom soup, undiluted
  • 1/2 cup 2% milk
  • 1 tablespoon minced fresh parsley
  • 2 teaspoons diced pimientos, drained
  • 1 teaspoon finely chopped onion
  • 1/2 teaspoon Worcestershire sauce
  • Dash pepper
  • 3/4 cup cubed fully cooked ham

Nutritional Facts

1-3/4 cups (prepared with reduced-fat cheese) equals 526 calories, 20 g fat (10 g saturated fat), 72 mg cholesterol, 1,550 mg sodium, 55 g carbohydrate, 3 g fiber, 33 g protein.

Directions

  1. Cook spaghetti according to package directions. Meanwhile, in a small bowl, combine the cheese, soup, milk, parsley, pimientos, onion, Worcestershire sauce and pepper.
  2. Drain spaghetti; add to soup mixture. Spread half into a 1-1/2-qt. baking dish coated with cooking spray. Layer with ham and remaining spaghetti mixture.
  3. Bake, uncovered, at 375° for 20-25 minutes or until bubbly. Yield: 2 servings.
Originally published as Baked Ham Tetrazzini in Cooking for 2 Fall 2008, p31

Nutritional Facts

1-3/4 cups (prepared with reduced-fat cheese) equals 526 calories, 20 g fat (10 g saturated fat), 72 mg cholesterol, 1,550 mg sodium, 55 g carbohydrate, 3 g fiber, 33 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Baked Ham Tetrazzini

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (3)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Apr. 21, 2014

I used the basic recipe altered using fresh mushroom and more onion,added garlic,used my

version any cream soup mix..enjoyed

MY REVIEW
Reviewed Jan. 22, 2014

This is a great base recipe. The sauce was a little thick, like others have mentioned. The flavors weren't quite what I was expecting but with a few small changes, this has my family happy. I use a little more milk, whatever is needed to get the thickness I desire (depends on the soup, as they vary). I also have taken out the pimentos and added garlic in their place. My family raves about it with these changes.

MY REVIEW
Reviewed Dec. 27, 2013

This is very disappointing. The sauce is too thick and there is just something quite wrong with the flavors. What a waste of a delicious ham.

MY REVIEW
Reviewed Feb. 25, 2010

I made this with egg noodles and it was really good. Easy and delicious. A great way to use leftover ham.

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