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This Ham Tetrazzini is creamy, cheesy, and always a family favorite when there’s leftover ham in the fridge! Spaghetti is baked with ham and veggies in a savory cream sauce and topped with melty cheddar.
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Pin RecipeTransform Your Leftover Ham Into a Satisfying Meal!
You’ve probably had chicken tetrazzini, and maybe even turkey tetrazzini, but what about ham tetrazzini? If this recipe is new to you, you need to give it a try—especially if you have some leftover ham on hand! (Here are more ways to use leftover ham.)
Like a traditional tetrazzini, this ham tetrazzini recipe starts with spaghetti. You’ll stir this into a creamy, cheesy sauce, along with sautéed mushrooms, onions, and peas. The primary difference between this recipe and chicken tetrazzini is the addition of ham, which adds so much savory, salty flavor.
My Tips for Making Perfect Ham Tetrazzini
This recipe is pretty darn easy, but here are some additional pointers to make sure it turns out fantastic!
- Use any ham you like. You can use any type of ham your family likes or that you have on hand for this recipe. Store-bought ham? Yes! Baked Ham with Maple Dijon Glaze? That works, too! Even the Crock Pot Ham or Honey Baked Ham you have leftover from Easter is great in ham tetrazzini.
- You can also switch up the pasta. You can substitute another type of pasta if you like. I think rotini or shells would work well!
- Shred your own cheese. Freshly grated cheese melts better than the bagged, shredded cheese you buy in the grocery store. If you have time, grate your own cheddar cheese and parmesan cheese to make the sauce extra smooth and creamy!
- Skip the peas if they’re not your thing. If you’re not a fan of peas, you can leave them out. If you’d like, you can add more mushrooms, or maybe try frozen green beans instead.
How to Store Ham Tetrazzini
Cover the baking dish, or transfer leftover ham tetrazzini to an airtight storage container. You can store ham tetrazzini in the refrigerator for 3 to 4 days. Reheat it in the oven at 350ºF or in the microwave.
You can also freeze leftover ham tetrazzini for up to 3 months. Let it thaw in the refrigerator before reheating in the oven. Tetrazzini with ham is a fantastic make-ahead meal!
What to Serve With Ham Tetrazzini
This is really a full meal on its own, but you can round out your meal with a salad if you’d like—keep it easy and buy a bag of greens and toss it with Italian Dressing. I also love serving this with a side of Homemade Garlic Bread!
Ham Tetrazzini
Ingredients
- 8 ounces spaghetti
- 2 tablespoons butter
- ½ medium medium onion diced
- 6 ounces mushrooms sliced
- 1 (10.75 ounces) can condensed cream of chicken soup OR cream of mushroom soup
- ½ cup milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups diced ham
- 1 cup frozen peas thawed
- 1 cup shredded cheddar cheese
- ¼ cup shredded Parmesan cheese
Instructions
- Preheat over to 350F degrees.
- Cook spaghetti according to package directions in salted water.8 ounces spaghetti
- Melt butter in a large skillet. Add onion and mushrooms and cook until onion is soft and mushrooms are browned.2 tablespoons butter, ½ medium medium onion, 6 ounces mushrooms
- Add soup, milk, salt and pepper to the skillet and mix well.1 (10.75 ounces) can condensed cream of chicken soup OR cream of mushroom soup, ½ cup milk, ½ teaspoon salt, ¼ teaspoon black pepper
- 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.1 ½ cups diced ham, 1 cup frozen peas, 1 cup shredded cheddar cheese, ¼ cup shredded Parmesan cheese
- Add drained pasta to the pan and mix well.
- Add to a casserole dish and sprinkle with remaining cheddar cheese
- Bake, uncovered, for 20-25 minutes or until bubbly.
- Serve immediately.
Video
Nutrition
More Delicious Ham Recipes
Breakfast Casseroles
Ham & Cheese Breakfast Casserole
Breakfast
Ham and Cheese Quiche
Casseroles
Cheesy Ham and Potato Casserole
Soups and Salads
Ham & Bean Soup
Main Dishes
Follow this recipe exactly and it was delicious! A family favorite and so easy to make. (Used pre-diced ham which really made it easy!) thanks for the great recipe!
I had leftover ham and needed to use it up. So on this very cold snowy day in the Midwest I decided to try this recipe. No fresh mushrooms, I used small can of sliced. This was absolutely devine! That sauce just makes it. And, because my husband has Celiac, all my ingredients were gluten free. I had to use 3 different noodles to get 8 oz (capellini, small shells, rotini) and it is beyond delicious. Just letting any of your gf readers know to not be afraid to adapt. Thank you Kasey. You are all things a mamma needs!
Thank you for the feedback, Cindy! We’re so glad you were able to make the recipe work for you and enjoyed it!
Love your recipes
Thank you so much!
I’m preheating the oven now, and I know this is going to be delicious just from licking the spoon! I didn’t have fresh mushrooms, so I used jarred. Don’t expect that to be a big deal. One thing that I noticed … at the beginning of the directions, it says preheat to 350, then at the end it says bake at 375. Since most casseroles I do are at 375, I went with that.
Thank you for catching that! It can be baked at 350 or 375, but it might be done a little faster at 375. 🙂 We’ve corrected the recipe.