Ham Tetrazzini

5 from 15 votes

This Ham Tetrazzini is a creamy and comforting dish that’s perfect for busy weeknights. It’s a great way to use up leftover ham from Easter.

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Prep Time10

Cook Time25

Total Time35

Course: Main Dish

Cuisine: American

Method: Dutch oven, Oven, stockpot

Servings: Servings

Calories: 381kcal

Author: Corinne Schmitt

Equipment

Medium pot and a large pot or dutch oven
8x8 casserole dish

Ingredients

8 ounces pasta approximately 2 ½ cups
4 tablespoons butter divided
1 medium onion diced
1 cup sliced mushrooms
¼ cup all-purpose flour
2 cups milk
salt and pepper to taste
1 teaspoon thyme
½ cup chicken broth
1 cup green peas
2 cups cooked ham chopped
¼ cup grated Parmesan cheese

Instructions

In a medium pot, cook the pasta according to the package directions.
8 ounces pasta
In a large pot on the stove top, melt 2 tablespoons butter over medium heat.
4 tablespoons butter
Once the butter is completely melted, sauté the onions until clear and tender. This should take about four minutes.
1 medium onion
Once the onions are tender, add the sliced mushrooms and cook until your desired texture is reached. About four minutes for tender mushrooms.
1 cup sliced mushrooms
Place the onions and mushrooms in a small bowl and set aside.
Add the remaining 2 tablespoons of butter to the pot and melt it.
4 tablespoons butter
Once melted, whisk the flour into the butter to make a roux.
¼ cup all-purpose flour
Allow the roux to bubble and then whisk in the milk.
2 cups milk
Season the cream sauce with salt, pepper, and thyme and then allow it to simmer for 8 minutes or until thickened.
salt and pepper, 1 teaspoon thyme
Slowly stir in the chicken broth.
½ cup chicken broth
Add the pasta, green peas, and cooked ham until ingredients are warm and thoroughly coated in the sauce.
8 ounces pasta, 1 cup green peas, 2 cups cooked ham
Turn the oven on broil.
Pour the pasta mixture into an 8x8 casserole dish, and sprinkle the top with grated parmesan cheese. Broil for about 2 minutes or until the cheese is golden brown.
¼ cup grated Parmesan cheese
Serve this pasta dish in a bowl or on a plate and enjoy your meal.

Notes

Pro Tips

Don’t overcook the pasta—cook it just to al dente, since it’ll continue cooking a bit when mixed with the sauce and under the broiler.
Whisk constantly when adding the flour to the melted butter and again when adding the milk—this prevents lumps and makes a silky sauce.
Stir the chicken broth in gradually to keep the sauce creamy and prevent it from thinning out too fast.
Taste the sauce before adding the ham and adjust salt and pepper as needed—ham can already be salty.
After broiling, let the dish sit for 5–10 minutes so the sauce thickens slightly and everything holds together better.

Recipe FAQs

How do I store leftovers?

If you have any leftovers, transfer them to an airtight container and store in the refrigerator for up to 3-4 days.

How do I reheat leftovers?

Reheat in the microwave for individual portions, or cover with foil and bake at 350 F until heated through (about 20–25 minutes). Add a splash of milk or broth if it seems dry.

Can I freeze this recipe?

Absolutely. Assemble it in a freezer-safe container (skip the broil step), wrap well, and freeze for up to 2 months. Thaw overnight in the fridge and broil before serving.

Nutrition