Baked Ham Tetrazzini Recipes

HAM TETRAZZINI

Steps:

• Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain (or use leftover pasta; see Cook's Note).
• While pasta is cooking, melt butter in a saucepan over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Stir in cream of mushroom soup, 1/2 cup water, and shredded cheese. Heat mixture until cheese melts, stirring often.
• Mix in the ham, cooked and drained pasta, chopped pimento, and chopped parsley to saucepan; stir to combine. Cook until mixture is heated through, then serve.

BAKED HAM TETRAZZINI

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a small bowl, combine the cheese, soup, milk, parsley, pimientos, onion, Worcestershire sauce and pepper., Drain spaghetti; add to soup mixture. Spread half into a 1-1/2-qt. baking dish coated with cooking spray. Layer with ham and remaining spaghetti mixture. , Bake, uncovered, at 375° for 20-25 minutes or until bubbly.

HAM TETRAZZINI

Steps:

• Heat Instant Pot on Saute' until it reads "hot"
• Add Butter, garlic, and diced onion. Saute until onion begins to turn translucent
• Add sliced mushrooms and Saute for 1 minute.
• Turn off Instant Pot.
• Add Broth and deglaze bottom of pan if needed.
• Break spaghetti noodles in half and lay about 1/3 of the noodles across bottom of pan. Then lay about 1/3 of the noodles criss cross on top of the bottom noodles. Add remaining noodles criss cross on top of those noodles. DO NOT STIR.
• Add Heavy Cream. DO NOT STIR
• Add Ham cubes on top. DO NOT STIR
• Set to manual for 4 minutes. Allow 3 minute Natural Release and then Quick Release.
• Stir Pasta and Ham together.
• Add in Peas, sour cream and cheese. Stir to combine and close lid for 1 minute to heat through. Enjoy!
• (Optional) Transfer to a casserole dish and place French Fried Onions on top, Bake at 350 for 5 minutes. Enjoy.

QUICK HAM TETRAZZINI

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
• Heat olive oil in a large saucepan over medium heat; cook and stir onion in the hot oil until translucent, about 5 minutes. Add diced ham; cook and stir until ham pieces are slightly browned, about 5 more minutes. Stir cream of mushroom soup and milk into ham and onion, stirring until smoothly combined. Mix in Cheddar cheese, salt, black pepper, and peas. Simmer until thickened, about 5 more minutes.
• Toss cooked macaroni into ham mixture and serve.

CHICKEN AND HAM TETRAZZINI

Steps:

• Heat oven to 375°. Cook and drain linguine as directed on package.
• While linguine is cooking, mix soups, milk and wine in ungreased 2-quart casserole. Stir in linguine, chicken, ham, bell pepper and olives. Sprinkle with cheese.
• Bake uncovered about 35 minutes or until hot and bubbly. Sprinkle with almonds.

HAM TETRAZZINI

Steps:

• Melt butter in a skillet. Saute mushrooms and onions, until most of mushroom liquid has evaporated.
• Blend in flour until smooth.
• Add broth, and milk or cream, stirring until smooth and thickened.
• Add cheese, salt, pepper and lemon juice. Stir until cheese melts. Lower heat and simmer uncovered 10-15 minutes.
• While sauce is simmering, cook spaghetti noodles. Drain noodles and add sauce along with ham and pimentos.
• Spoon into greased 2 quart casserole and sprinkle with parmesan and bread crumbs. This freezes well.
• Bake at 400 for 20-30 minutes.

HAM AND SPAGHETTI CASSEROLE WITH PEAS

Steps:

• Spray a 3-quart baking dish with nonstick cooking spray. Heat oven to 350 F.
• Cook the spaghetti or linguine in boiling salted water following the package directions. Rinse, drain, and set aside.
• In a large sauté pan, melt butter over medium heat. Add the mushrooms, ham, green onion, if using, and parsley. Saute, stirring, until mushrooms are tender. Stir in flour until blended.
• Cook, stirring, for 1 to 2 minutes. Add chicken broth, sherry, nutmeg , if using, salt, and pepper. Cook, stirring, until thickened. Stir in cream or half-and-half, half of the cheese, and peas.
• Add the pasta to the sauce mixture and stir to blend. Turn into the prepared baking dish.
• Sprinkle remaining cheese over the top and bake for 25 to 35 minutes, until hot and bubbly.
• Serve and enjoy!