Ham Tetrazzini
Creamy, comforting, and irresistibly crispy on top, Ham Tetrazzini is a delightful twist on the classic pasta bake. This crowd-pleasing casserole combines tender spaghetti with a luscious homemade white sauce infused with garlic, sautéed mushrooms, and dried thyme. Diced ham and vibrant peas add a hearty and colorful touch, while a golden panko breadcrumb topping provides the perfect crunch. With its rich layers of flavor and textures, this easy-to-make dish is ideal for using up leftover ham or creating a satisfying family dinner. Ready in just about an hour, Ham Tetrazzini is the ultimate baked pasta recipe that’s perfect for weeknights or special occasions.
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Recipe Information
Ingredients
- 12 ounces Spaghetti
- 4 tablespoons Butter
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 8 ounces White mushrooms, sliced
- 3 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1.5 cups Heavy cream
- 2 cups Cooked ham, diced
- 1 cup Frozen peas, thawed
- 1 cup Parmesan cheese, grated
- 1 cup Panko breadcrumbs
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Dried thyme
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Cook the spaghetti in a large pot of salted boiling water until al dente. Drain and set aside.
In a large skillet, melt 2 tablespoons of the butter over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.
Stir in the minced garlic and sliced mushrooms. Cook until the mushrooms are tender and have released their liquid, about 5-6 minutes.
Push the vegetables to one side of the skillet and add the remaining 2 tablespoons of butter. Once melted, stir in the flour to create a roux. Cook for 1-2 minutes, stirring constantly.
Gradually whisk in the chicken broth and heavy cream. Bring the mixture to a simmer and cook until slightly thickened, about 3-4 minutes.
Stir in the cooked ham, thawed peas, Parmesan cheese, salt, black pepper, and dried thyme. Mix until evenly combined.
Combine the cooked spaghetti with the creamy ham mixture, tossing until the pasta is well coated. Transfer the mixture to the prepared baking dish and spread it out evenly.
In a small bowl, mix the panko breadcrumbs with olive oil. Sprinkle the breadcrumb mixture evenly over the top of the dish.
Bake in the preheated oven for 20-25 minutes, or until the breadcrumb topping is golden brown and the sauce is bubbly.
Remove from oven and let cool for 5 minutes before serving. Enjoy your homemade Ham Tetrazzini!
Nutrition Facts
Calories |
705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 1978 mg | 86% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 6.3 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 196 mg | 15% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 556 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
