Delish Ham Tetrazzini Recipe

This cheesy, creamy ham tetrazzini is the kind of weeknight casserole that smells like home and eats like a hug. Think spaghetti tossed in a velvety sauce with tender bits of ham, mushrooms (if you’re into them), a sprinkle of cheese, and a golden top that gets a little crunchy in the oven. It’s forgiving, family-friendly, and the kind of recipe that turns holiday ham into dinner for days without much fuss.

My husband will eat almost anything I put in front of him, but tetrazzini? He’ll text me from work asking if there’s enough left for him to grab on the way home. Our kiddo learned to love mushrooms here (contrary to all prior protests), and this dish became my go-to for post-holiday cleanup — I toss in leftover ham, whatever cheese is hanging out in the fridge, and suddenly Friday night is solved. One time I accidentally used dry white wine instead of broth and, shockingly, it worked — we called it “fancy weeknight tetrazzini” and never looked back.

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This recipe is the kind of thing I make when I want something homey but not precious. I’ve burned the top once (too impatient) and under-sauced it another time (hello, gluey pasta). The trick I learned: slightly undercook the pasta so it doesn’t explode into mush in the oven. Also, I once swapped half the cream for plain Greek yogurt to lighten things up — not bad, but add it off-heat so it doesn’t curdle. Oh, and mushrooms get a quick sauté with a pinch of salt to coax out flavor; raw mushrooms in the casserole make me sad.

Shopping Tips

– Protein: Leftover ham works perfectly; if buying fresh, get a smoked or honey-glazed ham for more flavor without extra effort.
– Grains/Pasta: Spaghetti or thin spaghetti is classic — look for a good-quality durum semolina pasta that holds up in baking.
– Dairy: Use whole milk or a mix of milk and cream for a silky sauce; lower-fat milks can make the sauce thinner, so adjust with a bit more cheese or a roux.
– Cheese: Mozzarella and Parmesan are crowd-pleasers; grab a block and grate it yourself for better melt and flavor.
– Vegetables: Frozen peas or mixed veggies are perfectly fine if you don’t have fresh ones — they save time and still taste great.

Prep Ahead Ideas

– Chop the mushrooms and dice the ham a day ahead and keep them in separate airtight containers in the fridge.
– Make the sauce up to 24 hours in advance; cool it completely, cover, and reheat gently on the stove before combining.
– Cook the pasta al dente the night before, toss with a little oil so it doesn’t stick, and assemble right before baking for a super-fast dinner.
– Use shallow, oven-safe containers for storing prepped parts so they’re ready to go straight into the oven.

✔Time-Saving Tricks

– Use frozen peas and pre-sliced mushrooms to skip chopping — they thaw fast and go straight into the sauce.
– Buy pre-shredded cheese if you must, but know the texture won’t be as melty as fresh-grated.
– Make everything in one pot: sauté veggies and ham, add sauce, toss pasta, then transfer to the baking dish. Fewer dishes, happier human.
– Don’t rush the final bake — a few extra minutes give you that golden top that makes everyone think you slaved for hours.

✔Common Mistakes

– Overcooking pasta before baking — it turns mushy. Undercook by 1–2 minutes so it finishes perfectly in the oven.
– Sauces that are too thin — if yours is watery, simmer it down or whisk in a teaspoon of cornstarch dissolved in cold water. I once saved a watery casserole with a quick flour slurry and a minute on the stove; miracle.
– Skimping on salt — ham is salty, but the sauce and pasta need seasoning too; taste as you go.
– Throwing everything cold into the oven — bring the sauce up to warm once it’s made so temperatures are even and you don’t overbake the pasta.

What to Serve It With

– A peppery arugula salad with a lemon vinaigrette to cut the richness.
– Garlic bread or crusty baguette for sopping up sauce.
– Steamed broccoli or roasted green beans for color and crunch.
– A simple cucumber-tomato salad dressed with red wine vinegar if you want something bright.

✔Tips & Mistakes

– Use medium heat when sautéing so mushrooms release liquid and caramelize a bit.
– Add cheese in layers—some in the sauce, some on top—for even cheesiness.
– If the top browns too fast, tent with foil and finish baking.
– Forgot salt? Break out a sprinkle of finishing salt on each portion to rescue flat flavor.

✔Storage Tips

Leftovers keep well in the fridge for 3–4 days in an airtight container. Reheat single portions in the microwave or in a 350°F oven until warmed through; the oven reheat keeps the top nicer. You can freeze portions for up to 2 months—thaw in the fridge overnight before reheating. Cold tetrazzini is totally edible (no shame) and can make a weirdly great breakfast if you’re into savory mornings — eat it straight from the fridge or crisp it up in a skillet.

✔Variations and Substitutions

– No ham? Use rotisserie chicken or leftover turkey — same idea, different vibe.
– Want lighter? Swap half the cream for low-fat milk or Greek yogurt (stir in off-heat).
– Make it vegetarian by skipping ham and adding extra mushrooms, spinach, or roasted peppers; you might want a little more umami—try a splash of soy sauce or miso in the sauce.
– Gluten-free: use GF pasta and check any pre-shredded cheeses or broths for additives. I tried using cottage cheese once instead of cream to be “healthy” — it worked in a pinch but the texture was different; not my favorite.

Frequently Asked Questions

Easy Ham Tetrazzini Recipe

Creamy ham tetrazzini loaded with mushrooms, peas, and Parmesan, baked until bubbly and golden. A cozy way to use leftover ham.

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Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Servings: 8

Ingredients

 

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Main Ingredients

• ▢ 12 oz dry spaghetti, broken in half cook just shy of al dente
• ▢ 12 oz cooked ham, diced use leftover if you have it
• ▢ 8 oz sliced mushrooms
• ▢ 1 cup chopped yellow onion finely chopped
• ▢ 1 cup frozen peas no need to thaw
• ▢ 1 tbsp olive oil
• ▢ 4 tbsp unsalted butter for sautéing and sauce
• ▢ 1 tbsp minced garlic
• ▢ 0.5 tsp dried thyme
• ▢ 0.33 cup all-purpose flour for thickening
• ▢ 2 cup low-sodium chicken broth low-sodium preferred
• ▢ 1 cup half-and-half for creaminess
• ▢ 0.75 cup grated Parmesan cheese finely grated
• ▢ 1 tsp kosher salt adjust to taste
• ▢ 0.5 tsp black pepper freshly ground
• ▢ 1 tsp fresh lemon juice brightens the sauce
• ▢ 0.5 cup panko breadcrumbs for crunchy top
• ▢ 1 tbsp unsalted butter, melted for mixing with breadcrumbs
• ▢ 0.25 cup grated Parmesan cheese for the crust
• ▢ 2 tbsp chopped fresh parsley for garnish

Instructions

Preparation Steps

• Heat oven to 375°F. Grease a 9×13-inch baking dish and set aside.
• Boil spaghetti in well-salted water until just shy of al dente. Drain and set aside.
• Warm olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sauté mushrooms until browned, 5–6 minutes.
• Stir in onion and cook until translucent, 3–4 minutes. Add garlic and thyme; cook 30 seconds.
• Reduce heat to medium. Melt in remaining 3 tbsp butter. Sprinkle flour over vegetables and cook, stirring, 1 minute.
• Slowly whisk in chicken broth, then half-and-half. Simmer, stirring, until lightly thickened, 3–5 minutes.
• Off heat, stir in 3/4 cup Parmesan, salt, pepper, and lemon juice until smooth.
• Combine sauce with cooked spaghetti, ham, peas, and parsley in a large bowl. Toss to coat evenly.
• Pour mixture into the baking dish. Mix panko with melted butter and remaining 1/4 cup Parmesan; sprinkle over top.
• Bake until bubbling and golden, 18–22 minutes. Rest 5 minutes before serving.

Notes

Swap the ham for cooked turkey or chicken, or add a pinch of red pepper flakes for gentle heat. To make ahead, assemble up to a day early, cover, and refrigerate; add 5–10 extra minutes to bake time. Leftovers keep 3–4 days refrigerated; reheat with a splash of milk to loosen the sauce.

This recipe is an original creation inspired by classic Easy Ham Tetrazzini Recipe flavors. All ingredient ratios and instructions are independently developed.