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Baked Ham Tetrazzini

 Baked Ham Tetrazzini
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
2 ServingsPrep: 20 min. Bake: 20 min.


  • 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


  • Cook spaghetti according to package directions. Meanwhile, in a small
  • bowl, combine the cheese, soup, milk, parsley, pimientos, onion,
  • Worcestershire sauce and pepper.
  • 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.
  • Bake, uncovered, at 375° for 20-25 minutes or until bubbly.
  • Yield: 2 servings.
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.

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Baked Ham Tetrazzini (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.