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This Ham Tetrazzini is creamy, cheesy, and always a family favorite! Spaghetti is baked with ham and veggies in a savory cream sauce and topped with melty cheddar.
- 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
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, at 375° for 20-25 minutes or until bubbly.
Calories: 203kcal | Carbohydrates: 24g | Protein: 12g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 28mg | Sodium: 521mg | Potassium: 181mg | Fiber: 1g | Sugar: 2g | Vitamin A: 167IU | Vitamin C: 1mg | Calcium: 127mg | Iron: 1mg