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Baked Ham Tetrazzini Recipe

Baked Ham Tetrazzini Recipe

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. YIELD: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

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.

Nutritional Facts

1-3/4 cup: 526 calories, 20g fat (10g saturated fat), 72mg cholesterol, 1550mg sodium, 55g carbohydrate (7g sugars, 3g fiber), 33g protein

Reviews for Baked Ham Tetrazzini

Sort By :
MY REVIEW
Reviewed Mar. 4, 2015

"Very cheesey and rich but I loved it and will make it again"

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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Wine Pairings

Full-Bodied White Wine

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