Easy Ham Tetrazzini Recipe

Ham Tetrazzini Recipe in casserole dish with serving spoon.

Easy Ham Tetrazzini Recipe

Super cheesy ham and pasta casserole is a family favorite!

Course Lunch or Dinner

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 495kcal

Author Deb Clark

Equipment

1 9x13 casserole dish
1 large stockpot

Ingredients

2 cups chopped ham
1 pound spaghetti noodles
21 ounces cream of mushroom soup (that's two cans)
12 ounces evaporated milk
1 cup ricotta cheese
1 cup frozen peas
4 ounces canned mushrooms
2 ounces pimentos optional
1 cup Monterey Jack cheese
½ cup French fried onions
2 tablespoons dry sherry optional - can substitute white wine or simply omit.
½ teaspoon kosher salt
½ teaspoon black pepper

Instructions

Pre heat the oven to 350 degrees. Spray a 9x13 casserole dish with non stick cooking spray, set aside.
Salt boiling water. Break the spaghetti into thirds and cook pasta according to package directions to al dente. Drain spaghetti well.
Use a large mixing bowl or the pot you boiled the spaghetti it. Combine the evaporated milk, cream of mushroom soup, ricotta cheese and sherry (if using) whisk until smooth. Season with salt and pepper.
Toss the spaghetti in the cheesy sauce.
Stir in the ham, peas, mushrooms and pimientos.
Transfer to the baking dish and top with grated Monterey Jack cheese. Sprinkle with fried onions. Cover with foil. Place in pre heated oven.
Bake for 20 minutes remove foil. Return to oven for another five minutes, or until onions are crisp and golden brown, enjoy!

Notes

Storage - Store leftover tetrazzini in an airtight container in the fridge for up to 3 days. Leftover pasta can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheat - To reheat, place tetrazzini in a baking dish and cover with foil. Bake at 350 degrees until heated through, about 30 minutes. Or reheat single servings in the microwave for one to two minutes.

Nutrition