Ham Tetrazzini was a staple in our household, especially right after Easter when my Mom was coming up with creative ways to use up leftover ham. Everyone always looked forward to this dish, and that still holds true today. Now, I’ve made some adjustments to Mom’s OG recipe, but the heart of the dish remains! It’s still packed with ham, spaghetti, mushrooms, and peas, and I make a simple, creamy, from-scratch sauce to bring it together. This ham tetrazzini recipe is easy, budget-friendly, comforting, and a great way to utilize leftover ham. Our family always loves it, and I hope yours does too!
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Creamy Ham Tetrazzini Recipe
Ham tetrazzini is a classic baked spaghetti casserole made with tender spaghetti, diced ham, and a velvety sauce that bakes up bubbly and rich. Instead of using canned cream soups to make the sauce like my Mom did back in the day, I whisk together a simple homemade sauce, starting with a butter and flour mix to make a roux. I still add mushrooms and peas, a traditional part of this Italian American dish (depending on who you ask!). Then I finish it off with a generous layer of melty cheddar cheese, because that’s exactly how Mom always did it, and I wouldn’t dream of skipping it.
Recipe Success Tips
- Use what you’ve got! I used regular spaghetti pasta for this dish. You can also use thicker spaghetti, fettuccini, or pasta of your choice. Cook the pasta according to the package directions until just tender.
- The butter and flour are the base for the roux. Roux is a thickening agent that’s about equal parts fat and flour. This will thicken up the filling to its creamy, dreamy consistency and makes a great canned “cream of” substitute. Make sure to cook the roux for a minute before adding the broth to cook out the raw flour taste.
- Add different seasonings. I seasoned my baked ham tetrazzini with garlic powder, dried thyme, salt, and pepper. You can also add onion powder, paprika, nutmeg, or other spices and herbs to your taste.
- Feel free to add extra veggies! Asparagus, broccoli, spinach, or green beans would totally work in this dish, too. Blanch fresh veggies in hot water for 2-3 minutes to soften them slightly. Frozen veg and fresh spinach can be added directly to the sauce.
- Swap the meat. You can easily swap the cooked ham for whatever pre-cooked meat you already have. Add in leftover holiday turkey or chicken to make a chicken tetrazzini.
- Time saving tip. If you’re in a pinch, you can use a can of cream of chicken or cream of mushroom instead of making the homemade sauce. I suggest 1 can, thinned with about ½ cup of milk or broth.
- You can actually make this dish the night before. Place the uncooked ham tetrazzini in the fridge, covered. The next day, take it out of the refrigerator and let it sit for about 15 minutes. Cook as usual, adding 15 additional minutes to the cook time since it’ll be cold to start.
Ham Tetrazzini
Cost $7.65 recipe / $1.28 serving
Ingredients
- nonstick cooking spray ($0.01)
- 8 oz. spaghetti (uncooked, $0.49)
- 1 Tbsp vegetable oil ($0.04)
- ½ onion (small diced (230g, 1 cup) $0.45)
- 4 oz. mushrooms (cleaned and sliced (113g, 1½ cups) $0.88)
- 4 Tbsp butter ($0.46)
- ⅓ cup all-purpose flour (50g, $0.04)
- 1½ cups chicken broth (12oz., $0.20*)
- 1 tsp salt ($0.04)
- ½ tsp black pepper (freshly cracked, $0.08)
- 1 tsp garlic powder ($0.04)
- ¼ tsp dried thyme ($0.01)
- 1½ cups milk (12oz., $0.34)
- 2 cups cooked ham (medium dice (270g, 9.5oz) $2.96**)
- 1 cup frozen peas (130g, $0.37)
- 1½ cups cheddar cheese (grated (150g) $1.24***)
Instructions
- Gather and prepare all ingredients. Preheat the oven to 375°F and grease a 9×10 casserole dish with nonstick cooking spray and set aside.
- Bring a medium-sized pot of water to a boil to cook the pasta. Once boiling, add the pasta and cook for about 10 minutes, or just until tender. Drain and cool the pasta in a colander, then set aside for later.
- While the pasta is cooking, in a large skillet over medium heat, add the oil, onions, and mushrooms. Cook for 5 minutes, stirring occasionally, until the onions soften.
- Push the onions and mushrooms to one side of the skillet. Melt the butter in the skillet, then sprinkle in the flour and cook for 1 minute.
- Add the chicken broth, salt, pepper, garlic powder, and dried thyme, and cook until it’s thickened, about 1-2 minutes.
- Next, add the milk and whisk until the liquid has thickened and become smooth, about 2 minutes.
- Add the ham and peas to the skillet and fold to combine.
- Add the cooked spaghetti noodles and fold until combined. (If your skillet is too small, place everything in a large bowl to combine.)
- Transfer the mixture into the 9×10 casserole dish and spread evenly.
- Top evenly with the cheddar cheese. Bake, uncovered, in the oven for 25-30 minutes.
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Notes
Nutrition Information
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Gather all of your ingredients. Grease a 9×10-inch casserole dish with nonstick cooking spray and preheat the oven to 375°F. Set this aside for now.
Cook the spaghetti: Bring a medium pot of water to a boil, add 8 oz. uncooked spaghetti, and cook until just tender (about 10 minutes). Drain in a colander, rinse briefly to cool, and set aside.
While the pasta cooks, heat 1 Tbsp vegetable oil in a large skillet over medium heat. Add ½ onion (diced) and 4 oz. sliced mushrooms and sauté until the onion is softened, about 5 minutes, stirring occasionally.
Make the roux: Scoot the veggies to one side of the skillet. Add 4 Tbsp butter to the center and let it melt, then sprinkle in ⅓ cup all-purpose flour. Cook for 1 minute.
Add broth and seasonings: Slowly pour in 1½ cups chicken broth while whisking. Season with 1 tsp salt, ½ tsp black pepper, 1 tsp garlic powder, and ¼ tsp dried thyme. Cook until it thickens, about 1-2 minutes.
Make it creamy: Add 1½ cups milk and continue whisking until the sauce turns smooth and thick, about 2 minutes.
Add ham and peas: Stir in 2 cups diced cooked ham and 1 cup frozen peas and combine.
Add spaghetti: Add the drained spaghetti to the skillet and toss until the noodles are fully coated in the sauce. If your skillet is crowded, combine everything in a large bowl instead.
Assemble in the dish: Spoon the mixture into the prepared casserole dish and spread into an even layer. Sprinkle 1½ cups shredded cheddar cheese evenly over the top.
Bake: Bake your ham tetrazzini uncovered for 25-30 minutes, or until bubbly and the cheese is melted.
Serve and enjoy!
Serving Suggestions
Although ham tetrazzini can absolutely be a full meal on its own, I’m more than happy to add a simple veggie side to my plate! Our honey balsamic carrots are sweet and tangy, and go so well with the ham. Air fryer asparagus is just too easy and delicious, especially when asparagus is in season during spring. And roasted frozen broccoli is always a reliable, budget-friendly option that works with just about any casserole night.
Storage & Reheating
You can store leftover ham tetrazzini casserole in an airtight container in the refrigerator for 3-4 days. You can also freeze it for 3-4 months in a freezer-safe container, then thaw it overnight in the fridge before reheating. Since the pasta will keep soaking up the sauce, it might not be quite as saucy the next day, so I like to stir in a splash of milk, cream, or broth to loosen it back up.
To reheat, warm individual portions in the microwave in 30-60 second bursts, stirring in between, until hot throughout. For a larger portion, cover and reheat in the oven at 350°F until warmed through.
Got More Ham to Use Up? Try These Next!
- This easy Ham and Bean Soup loads up on colorful veggies, leftover ham, and hearty white beans for a cozy bowl that’s PERFECT with crusty bread.
- Our Pea Salad is a classic side with sweet peas, diced ham, cheddar, and red onion tossed in a tangy dressing that goes with just about anything.
- I make this Ham and Potato Casserole when I want an extra comforting brunch. Soft, creamy potatoes get baked with sharp cheddar and bite-sized ham until bubbly and golden.
