Baked Ham Tetrazzini Recipe

3.5 6 9
Baked Ham Tetrazzini Recipe
Baked Ham Tetrazzini Recipe photo by Taste of Home
Publisher Photo

Baked Ham Tetrazzini Recipe

Read Reviews
3.5 6 9
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
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

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

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.
Originally published as Baked Ham Tetrazzini in Cooking for 2 Fall 2008, p31

Nutritional Facts

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

  • 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
  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

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Reviews forBaked Ham Tetrazzini

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Mindy User ID: 9112376 263576
Reviewed Mar. 17, 2017

"this is not tetrazzini"

MY REVIEW
abreendre User ID: 1799143 221993
Reviewed Mar. 4, 2015

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

MY REVIEW
Nanakdl User ID: 1504007 163905
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
randcbruns User ID: 828588 163898
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
LadyoftheLakes User ID: 7519966 210168
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
olsons514 User ID: 2616288 106270
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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