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 served using a wooden spoon.

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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 to make ham tetrazzini.

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


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.
steps to make ham tetrazzini.

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.

Quick Tip

Freshly grated cheese melts better than the bagged, shredded cheese you buy in the grocery store. If you have time, grate your own cheddar cheese and parmesan cheese to make the sauce super thick and gooey!

ham tetrazzini served on a white plate with a silver fork.

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!

ham tetrazzini served on a white plate with a silver fork.


Is ham tetrazzini Italian?

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!

Can I leave out the peas in ham tetrazzini?

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.

What’s the difference between tetrazzini and spaghetti?

Spaghetti is a type of pasta, and tetrazzini is a dish that’s made with spaghetti pasta. While spaghetti is most commonly used to make spaghetti and meatballs, it’s also essential for tetrazzini!

More Delicious Ham Recipes

A wooden spoon scooping up ham tetrazzini.

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.
5 from 2 votes
Course: Main Course
Cuisine: American
Servings: 8 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes


  • 8 ounces spaghetti
  • 2 Tablespoons butter
  • 1/2 medium onion diced
  • 6 ounces mushrooms sliced
  • 1 (10.75 ounces) can condensed cream of chicken soup OR cream of mushroom soup
  • 1/2 cup milk
  • ½ teaspoon 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


  • Preheat over to 350F degrees.
  • Cook spaghetti according to package directions in salted water.
    8 ounces spaghetti
  • Melt butter in a large skillet. Add onion and mushrooms and cook until onion is soft and mushrooms are browned.
    2 Tablespoons butter, 1/2 medium onion, 6 ounces mushrooms
  • Add soup, milk, salt and pepper to the skillet and mix well.
    1 (10.75 ounces) can condensed cream of chicken soup OR cream of mushroom soup, 1/2 cup milk, ½ teaspoon salt, 1/4 teaspoon black pepper
  • 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.
    1 1/2 cups diced ham, 1 cup frozen peas, 1 cup shredded cheddar cheese, 1/4 cup shredded Parmesan cheese
  • 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.


Serving: 1serving | Calories: 281kcal | Carbohydrates: 29g | Protein: 16g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 925mg | Potassium: 260mg | Fiber: 2g | Sugar: 4g | Vitamin A: 753IU | Vitamin C: 3mg | Calcium: 173mg | Iron: 1mg
Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!

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About Kasey Schwartz

For over 15 years, Kasey Schwartz, the mastermind behind All Things Mamma, has been the ultimate go-to for mouthwatering family recipes. Her work has been featured on, Buzz Feed, Better Homes and Gardens, and more, making her your go-to mom next door for all things delicious and family-friendly.


  1. Cindy White says:

    5 stars
    I had leftover ham and needed to use it up. So on this very cold snowy day in the Midwest I decided to try this recipe. No fresh mushrooms, I used small can of sliced. This was absolutely devine! That sauce just makes it. And, because my husband has Celiac, all my ingredients were gluten free. I had to use 3 different noodles to get 8 oz (capellini, small shells, rotini) and it is beyond delicious. Just letting any of your gf readers know to not be afraid to adapt. Thank you Kasey. You are all things a mamma needs!

    1. Shyanne - ATM Team says:

      Thank you for the feedback, Cindy! We’re so glad you were able to make the recipe work for you and enjoyed it!

  2. Cindy Pennington says:

    5 stars
    Love your recipes

    1. Shyanne - ATM Team says:

      Thank you so much!

  3. Sandra Barry says:

    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.

    1. 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.

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