Ham Tetrazzini

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. However, 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. This really is the best ham tetrazzini recipe ever!

Ingredients for Ham Tetrazzini

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 – Use unsalted butter for this recipe. Salt is added in later and the ham is already pretty salty.
• Onion – White onion or sweet onions work well.
• 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, but any precooked ham will work!
• 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

Variations

I love this easy ham tetrazzini recipe exactly as it is written. However, here are a few ingredient substitutions and variations that work well.

• Scoop the tetrazzini into large, 8-ounce ramekins before baking. This is an easy way to make fancy, individual-sized ham tetrazzini.
• Add corn along with the peas or skip the peas completely.
• Switch up the type of noodle, using rotini, penne, or even fettuccini in place of the spaghetti.

How to Make Ham Tetrazzini

1. Prepare: Preheat your oven to 350ºF. Cook the spaghetti according to the package directions in salted water.
2. Saute 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 Ham Tetrazzini

Cover the baking dish, or transfer leftover ham tetrazzini to an airtight storage container. You can store ham tetrazzini in the refrigerator for 3 to 4 days. Reheat it in the oven at 350ºF or in the microwave.

You can also freeze leftover ham tetrazzini for up to 3 months. Let it thaw in the refrigerator before reheating in the oven. Tetrazzini with ham is a fantastic make-ahead meal!

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