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Easy Ham Tetrazzini Recipe

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
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 8

Ingredients
 

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.