Quick Ham Tetrazzini Recipes

EASY CREAMY HAM TETRAZZINI

Steps:

• Cook pasta according to package instructions.
• Melt butter over medium heat and add onions. Cook onions until softened and translucent.
• Stir in cream of chicken soup and milk until fully incorporated. Add ham, peas and cheeses. Bring to a simmer and cook until ham is warmed. Season to taste with salt and pepper.
• Add pasta and toss to coat. Enjoy!

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.

HAM TETRAZZINI

Steps:

• In a 3-qt. slow cooker, combine the soup, mushrooms, ham, milk, wine and horseradish. Cover and cook on low for 4 hours. , Cook spaghetti according to package directions; drain. Add the spaghetti and cheese to slow cooker; toss to coat.

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.

CHICKEN TETRAZZINI

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Cook spaghetti as directed on package using minimum cook time; drain.
• Meanwhile, in 10-inch nonstick skillet, melt butter over medium-high heat. Cook mushrooms in butter 6 to 8 minutes, stirring occasionally, until tender and browned.
• In large bowl, mix cooked spaghetti, mushrooms, chicken, soup, sour cream and pepper. Pour mixture into baking dish. Sprinkle with cheese.
• Bake 40 to 45 minutes or until bubbling on edges and completely heated through. Let stand 5 minutes before serving. Sprinkle with parsley.

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.