Leftover Ham Tetrazzini Casserole
I hope you had a Happy Easter filled with family and delicious food. If you’re like me, and cooked far more than you could eat, try this simple recipe for Leftover Ham Tetrazzini Casserole for an easy weeknight meal.
Start by cooking spaghetti. I love using a thick spaghetti or even bucatini for this recipe as I find it holds up better in casseroles like this.
Melt some butter in a skillet and sauté the onions and sliced mushrooms.
When onions and mushrooms are cooked, add in the can of soup, milk, and black pepper.
Heat slightly on the stove before adding in the diced, leftover ham and frozen peas.
Add in the cooked spaghetti, and stir everything together before transferring to a 8×10 inch baking dish.
Top with shredded cheddar and Parmesan cheese.
Cover the pan with foil and bake for about 20-30 minutes or until cheese is melted and the casserole is bubbling.
Dish it up and serve with a lettuce salad and a dinner roll for a perfect, easy weeknight dinner.
Leftover Ham Tetrazzini Casserole
This easy recipe for Leftover Ham Tetrazzini Casserole is perfect for a simple weeknight dinner idea. Creamy with peas and mushrooms.
Ingredients
- 8 oz Spaghetti I like to use thick spaghetti for this recipe
- 2 Tbsp Butter
- 1/2 Onion, diced
- 8 oz Mushrooms, sliced
- 1 can (10.75 oz) Cream of Chicken Soup
- 1/2 cup Milk
- 1/2 tsp Black Pepper
- 1 1/2 cups Diced Ham
- 1 cup Frozen Peas, thawed
- 1 cup Shredded Cheddar Cheese
- 1/4 cup Shredded Parmesan Cheese
Instructions
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Cook spaghetti according to package direction, drain.
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Melt butter in a large skillet over medium heat. Cook onion and mushrooms until onion is softened and mushrooms are browned.
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Add the soup, milk, and pepper to skillet and mix well.
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Turn off heat, and add the diced ham and peas to mixture.
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Stir in drained pasta, and transfer mixture into a greased 8×10 inch baking dish.
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Top casserole with cheddar and Parmesan cheese.
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Cover baking dish with foil and bake casserole at 350℉ for 20-30 minutes or until cheese is melted and casserole is bubbling.
Recipe Notes
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