This Ham Tetrazzini is creamy, cheesy, and always a family favorite dinner with leftover ham, too! Spaghetti is baked with ham and veggies in a savory cream sauce and topped with melty cheddar.
You’ve probably had chicken tetrazzini, and maybe even turkey tetrazzini, but what about ham tetrazzini? If this recipe is new to you, you need to give it a try—especially if you have some leftover ham on hand!
Ham Tetrazzini Recipe
Like a traditional tetrazzini, this ham tetrazzini recipe starts with spaghetti. You’ll stir this into a creamy, cheesy sauce, along with sautéed mushrooms, onions, and peas. The primary difference between this recipe and chicken tetrazzini is the addition of ham, which adds so much savory, salty flavor.
You can use any type of ham you like or have on hand for this recipe. Store-bought ham? Yes! Baked Ham with Maple Dijon Glaze? That works too! Even the honey baked ham you have leftover from Easter is great in ham tetrazzini.
I love this recipe for an easy ham dinner, but ham tetrazzini is also the kind of dish that will disappear if you bring it to a potluck—and I guarantee everyone will be asking you for the recipe before you leave! You can also assemble it ahead of time and bake it later if you’re short on time during the week.
Ingredients
See recipe card below this post for ingredient quantities and full instructions.
- Spaghetti – You can substitute another type of pasta if you like. I think rotini would work well!
- Butter
- Onion
- Mushrooms
- Condensed cream of chicken soup or cream of mushroom soup
- Milk
- Salt
- Black pepper
- Diced ham – I used leftovers from my Crock Pot Ham for ham tetrazzini.
- Frozen peas – Let these thaw at room temperature or rinse them in hot water if you’re in a rush.
- Shredded cheddar cheese
- Shredded Parmesan cheese
How to Make Ham Tetrazzini
1. Prepare
Preheat your oven to 350ºF. Cook the spaghetti according to the package directions in salted water.
2. Sauté the Veggies
Melt the butter in a large skillet and add the onion and mushrooms. Cook until the onion is soft and the mushrooms are browned.
3. Finish the Sauce
Add the soup, milk, salt, and pepper to the skillet and stir to combine. Next, add the ham, peas, ¾ cup cheddar cheese, and Parmesan cheese. Stir and cook over medium heat until the cheese is melted. Taste and add salt, if desired.
4. Assemble
Add the drained pasta to the pan and stir to combine. Pour this mixture into a casserole dish and top with the remaining cheddar.
5. Bake
Bake the casserole uncovered for 20 to 25 minutes, or until bubbly.
How to Store and Reheat Leftover Ham Tetrazzini
Cover the baking dish or transfer leftovers to an airtight storage container. You can store ham tetrazzini in the refrigerator for 3 to 4 days; reheat it in a 350ºF oven or in the microwave. You can also freeze leftovers for up to 3 months; let it thaw in the refrigerator before reheating.
FAQs
No, not really! Tetrazzini was actually invented in the United States; it was named after an Italian opera singer, but other than that, it’s 100% American!
If you’re not a fan of peas, you can leave them out. If you’d like, you can add more mushrooms or maybe try frozen green beans instead.
Spaghetti is a type of pasta, and tetrazzini is a dish that’s made with that pasta. While spaghetti is most commonly used to make spaghetti and meatballs, it’s also essential for tetrazzini!
More Reader Favorite Ham Recipes
- Ham and Cheese Pinwheels
- Cheesy Ham and Potato Casserole
- Ham and Cheese Quiche
- Ham & Cheese Breakfast Casserole
Ham Tetrazzini
Ingredients
- 8 ounces spaghetti
- 2 tablespoons butter
- 1/2 medium onion diced
- 6 ounces mushrooms sliced
- 1 10.75 oz can condensed cream of chicken soup OR cream of mushroom soup
- 1/2 cup milk
- ½ tsp salt
- 1/4 teaspoon black pepper
- 1 1/2 cups diced ham
- 1 cup frozen peas thawed
- 1 cup shredded cheddar cheese
- 1/4 cup shredded Parmesan cheese
Instructions
- Preheat over to 350F degrees.
- Cook spaghetti according to package directions in salted water.
- Melt butter in a large skillet. Add onion and mushrooms and cook until onion is soft and mushrooms are browned.
- Add soup, milk, salt and pepper to the skillet and mix well.
- Add ham, peas, ¾ cup cheddar cheese, and Parmesan cheese and stir and cook over medium heat until cheese is melted. Season to taste with salt.
- Add drained pasta to the pan and mix well.
- Add to a casserole dish and sprinkle with remaining cheddar cheese
- Bake, uncovered, for 20-25 minutes or until bubbly.
- Serve immediately.
I’m preheating the oven now, and I know this is going to be delicious just from licking the spoon! I didn’t have fresh mushrooms, so I used jarred. Don’t expect that to be a big deal. One thing that I noticed … at the beginning of the directions, it says preheat to 350, then at the end it says bake at 375. Since most casseroles I do are at 375, I went with that.
Thank you for catching that! It can be baked at 350 or 375, but it might be done a little faster at 375. 🙂 We’ve corrected the recipe.