Ham Tetrazzini is a creamy casserole dish made with spaghetti, ham, and peas in a cheesy sauce. It’s a delicious family-friendly meal and a great way to use up leftover holiday ham too!
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Classic chicken tetrazzini was created over 100 years ago in California. It’s more of an Italian-inspired dish and was named after Luisa Tetrazzini who was an Italian opera singer.
While traditionally made with chicken or seafood, there are now many other versions, including this Ham Tetrazzini recipe.
Tetrazzini recipes are typically made with spaghetti, meat or seafood, and a Béchamel sauce with added wine, cream, and cheese for richness. It can be topped with breadcrumbs, additional cheese, and/or fresh parsley.
Some recipes take a short cut and use canned soup instead of making a Béchamel sauce, but we walk you through how to easily make this sauce without fail. It tastes so much better homemade!
Similar to our recipe for a Ham and Cheese Casserole, this dish is comfort food at its best! You will be happily satisfied after enjoying this meal on a cool fall or winter evening.
Why This Recipe Works
Tetrazzini is a fairly easy recipe to make. It can also be prepared ahead of time, stored in the refrigerator or freezer, and baked later, when needed.
It is a rich, delicious, and comforting family friendly meal. It’s a great way to use up leftover Christmas or Easter ham too!
This recipe can easily be made gluten free simply by using gluten free pasta and flour.
Step-By-Step Instructions
Ingredients
- 4 tablespoon butter
- 1 onion (diced)
- salt
- pepper
- 2 cloves garlic (minced)
- 1/2 cup sherry wine: or white wine
- 1/4 cup all purpose flour: you can use gluten free flour or cornstarch instead
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup chicken stock
- 8 ounces white cheddar cheese (shredded): we recommend shredded cheese from a block to avoid the added starches added to pre-shredded bags of cheese.
- 1 cup peas: I use frozen peas
- 1 pound ham: cooked and diced or shredded
- 1 pound spaghetti (cooked and cooled): you can use other pasta shapes, or gluten free pasta, if preferred. Drizzle the cooked and drained spaghetti with a small amount of olive oil to keep it from sticking together as it cools.
- Breadcrumbs (optional topping)
- Parsley (minced, optional garnish)
Chef’s Tip: a lot of tetrazzini recipes include additional vegetables, especially sliced mushrooms. If you want to add more veggies, add them in with the onions.
The full recipe and instructions can be found in the recipe card at the bottom of this post.
Prep!
Cook the spaghetti according to the directions on the package until al dente. Drain and drizzle with a small amount of olive oil to keep it from sticking while it cools. Set aside to cool.
Dice the onion, mince the garlic, and shred the cheese.
Preheat your oven to 350°F.
Create!
Melt the butter over medium heat in a large, deep skillet.
Add the onions and cook until starting to turn translucent, about 3 to 5 minutes, stirring often.
Stir in the garlic and cook an additional 30 to 60 seconds.
Slowly pour in the wine and continue to cook a few more minutes to reduce it by about half.
Stir in the flour and cook an additional minute.
Slowly add the milk, while stirring, and cook another couple of minutes to allow it to thicken some.
Add the heavy cream, then the chicken stock. Cook another few minutes. The sauce will be somewhat thick at this point.
Remove the skillet from the heat and stir in the cheese until melted and well blended.
Stir in the peas, ham, and spaghetti.
Taste and add salt and pepper, as needed.
Transfer to a large casserole dish.
If you would like, you can add extra cheese and/or breadcrumbs to the top of the casserole.
Bake for about 20 minutes, or until hot and bubbly.
Present!
Garnish with fresh parsley, if preferred. Serve hot.
Tips and Techniques
- It is recommended to shredded cheese from a block to avoid the added starches added to pre-shredded bags of cheese. These starches can make your sauce grainy in texture.
- If you want to add more vegetables to your tetrazzini, such as sliced mushrooms, cook them in with the onions.
- To make this recipe gluten free, simply use gluten free flour or cornstarch, gluten free pasta, and gluten free breadcrumbs if you want to add them as a topping.
- Store leftovers in an airtight container in the refrigerator. Consume within 3 days.
- This recipe can be frozen, tightly covered, prior to baking for up to three months. Thaw in the refrigerator overnight before baking. Be aware that the texture may be different after being frozen.
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Ham Tetrazzini
Ingredients
- 1 pound spaghetti (cooked and cooled, can use gluten free)
- 4 tablespoon butter
- 1 onion (diced)
- salt
- pepper
- 2 cloves garlic (minced)
- 1/2 cup sherry wine: or white wine
- 1/4 cup all purpose flour (can use gluten free)
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup chicken stock
- 8 ounces white cheddar cheese (shredded)
- 1 cup peas (frozen work best)
- 1 pound ham (cooked and diced or shredded)
- breadcrumbs (optional topping, can use gluten free)
- parsley (minced, optional garnish)
Instructions
- Cook the spaghetti according to the directions on the package until al dente. Drain and drizzle with a small amount of olive oil to keep it from sticking while it cools. Set aside to cool.1 pound spaghetti
- Preheat oven to 350°F.
- Melt the butter over medium heat in a large, deep skillet.4 tablespoon butter
- Add the onions and season with a pinch of salt and pepper. Cook until starting to turn translucent, about 3 to 5 minutes, stirring often.1 onion, salt, pepper
- Stir in the garlic and cook an additional 30 to 60 seconds.2 cloves garlic
- Slowly pour in the wine and continue to cook a few more minutes to reduce it by about half.1/2 cup sherry wine: or white wine
- Stir in the flour and cook an additional minute.1/4 cup all purpose flour
- Slowly add the milk, while stirring, and cook another couple of minutes to allow it to thicken some.2 cups whole milk
- Add the heavy cream, then the chicken stock. Cook another few minutes. The sauce will be somewhat thick at this point.1 cup heavy cream, 1 cup chicken stock
- Remove the skillet from the heat and stir in the cheese until melted and well blended.8 ounces white cheddar cheese
- Stir in the peas, ham, and spaghetti.1 cup peas, 1 pound ham
- Taste and add salt and pepper, as needed.
- Transfer to a large casserole dish.
- If you would like, you can add extra cheese and/or breadcrumbs to the top of the casserole.breadcrumbs
- Bake for about 20 minutes, or until hot and bubbly.
- Garnish with fresh parsley, if preferred. Serve hot.parsley
Notes
- It is recommended to shredded cheese from a block to avoid the added starches added to pre-shredded bags of cheese. These starches can make your sauce grainy in texture.
- If you want to add more vegetables to your tetrazzini, such as sliced mushrooms, cook them in with the onions.
- To make this recipe gluten free, simply use gluten free flour or cornstarch, gluten free pasta, and gluten free breadcrumbs if you want to add them as a topping.
- Store leftovers in an airtight container in the refrigerator. Consume within 3 days.
- This recipe can be frozen, tightly covered, prior to baking for up to three months. Thaw in the refrigerator overnight before baking. Be aware that the texture may be different after being frozen.
