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Overhead of ham tetrazzini in a white casserole dish with a wood server.
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5 from 5 votes

Ham Tetrazzini

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!
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Main Dish
Cuisine: American, Gluten Free, Italian
Servings: 8 servings
Calories: 711kcal
Author: Lauren Harris

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.
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 711kcal | Carbohydrates: 55g | Protein: 31g | Fat: 39g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 120mg | Sodium: 939mg | Potassium: 546mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1135IU | Vitamin C: 9mg | Calcium: 325mg | Iron: 2mg