Ham Tetrazzini Recipe

Transform leftovers into this Ham Tetrazzini like magic! Creamy one-pan pasta with ham, veggies, and a cheesy sauce. It's ready in 30 minutes, perfect for busy nights.

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Course: Main Dishes

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Author: Jennifer Stewart

Ingredients

8 ounces spaghetti
2 tablespoons butter
½ medium sweet onion diced
6 ounces fresh mushrooms sliced
10.75 ounces cream of mushroom soup 1 can
½ cup milk
½ teaspoon salt
¼ teaspoon pepper
2 cups ham cooked, diced
1 cup green peas frozen
4 ounces roasted red peppers or pimentos drained, rough chopped
¾ cup cheddar cheese shredded
¼ cup parmesan cheese shredded
fresh parsley garnish

Instructions

In a large pot, cook spaghetti, al dente, according to package directions. Drain but do not rinse.
In a large skillet over medium heat, melt the butter.
Add the onion and sliced mushrooms. Cook, stirring occasionally, until the onions are soft and the mushrooms are lightly browned.
Stir in the cream of mushroom soup, milk, salt, and pepper.
Mix well.
Add the ham, peas, roasted red peppers, and both cheeses.
Lower the heat to medium and cook until the cheese is melted and sauce heated through and peas are softened.
Add in the cooked pasta and stir to coat the pasta in the sauce.
Garnish with fresh chopped parsley. Serve warm and enjoy.

Notes

Perfect pasta: Cook noodles al dente (slightly undercooked) so it's not mushy. Use leftover spaghetti for easier prep.
Richer flavor: Swap milk for evaporated milk. Stir in 1-2 tablespoons Madeira or marsala wine while cooking mushrooms. Add ¼ cup sour cream to sauce for tangy twist.
Add veggies: Use broccoli or green beans instead of peas. Lima beans are great too.
Swap soups: Try cream of chicken or cream of onion instead of mushroom.
Extra herbs: Sprinkle in Italian seasoning when making sauce.

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