Ham Tetrazzini
This Ham Tetrazzini recipe is a cozy way to use up leftover ham with spaghetti, mushrooms, peas, and a creamy homemade sauce. Cheap and delicious!
Servings: 6 servings
Calories: 494kcal
Equipment
- Medium Pot
- Colander
- Large 12" skillet
- 9x10 Casserole Dish
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 9x10 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 9x10 casserole dish and spread evenly.
- Top evenly with the cheddar cheese. Bake, uncovered, in the oven for 25-30 minutes.
See how we calculate recipe costs here.
Notes
*I like to use Better Than Bouillon to make broths to keep costs low.
**I love utilizing leftover baked ham in this recipe, but you can also use smoked boneless ham that was fully cooked, ham steaks, or cooked honey-baked ham.
***Cheddar can be less common for ham tetrazzini, but that's how I grew up with my mom making it. You can also use mozzarella or Parmesan.
Nutrition
Serving: 1serving | Calories: 494kcal | Carbohydrates: 43g | Protein: 24g | Fat: 25g | Sodium: 1314mg | Fiber: 3g