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Leftover Ham Tetrazzini Casserole Easy Recipe Simple Creamy Ham Tetrazzini with Peas My Farmhouse Table

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.

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Author My Farmhouse Table

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

  1. Cook spaghetti according to package direction, drain.

  2. Melt butter in a large skillet over medium heat. Cook onion and mushrooms until onion is softened and mushrooms are browned.

  3. Add the soup, milk, and pepper to skillet and mix well.

  4. Turn off heat, and add the diced ham and peas to mixture.

  5. Stir in drained pasta, and transfer mixture into a greased 8x10 inch baking dish.

  6. Top casserole with cheddar and Parmesan cheese.

  7. 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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