Ham Tetrazzini is a classic cheesy pasta casserole, loaded with ham, cheese, peas, and mushrooms and topped with a crispy breadcrumb topping. It's the perfect way to use up leftover ham!
Ham Tetrazzini is classic family favorite, made with warm noodles, diced ham, and lots of gooey cheese.
It's a great way to use up leftover ham from the holidays. This recipe takes just a little bit of leftover ham and stretches into a filling economical meal. Plus, it's made from scratch with fresh mushrooms instead of soup. It's easy to make, and the whole family will love it.
What Kind of Ham Should I Use?
I typically use leftover ham from a big holiday ham. Just dice it up and throw it in.
You could also use a large ham steak, diced. In a pinch, you could also chop up some ham deli meat.
Ham Tetrazzini Variations
Since ham tetrazzini is such a simple dish, it's easy to personalize and make your own. Here are some ideas to try.
- Cheese: I love Swiss with ham, but you can use your favorite here. Cheddar, gouda, mozzarella, or whatever your heart desires.
- Topping: The topping in the recipe is a classic breadcrumb and parmesan situation. You could also add a handful of finely chopped walnuts to the breadcrumb mixture for some extra nutty flavor. Or you can omit the topping altogether and just add some extra cheese on top.
- Veggies: This is a great dish to toss leftover veggies into. Any will do! Broccoli, cooked carrots, bell peppers, zucchini, squash, you name it! Just make sure the harder veggies like carrots, radishes, or sweet potatoes are cooked first.
- Noodles: Spaghetti noodles are the classic for tetrazzini, but any kind of noodle will work. Size, shape, gluten free, whole wheat, chickpea, lentil,... take your pick!
- Spice: To add a little heat, add some chopped jalapenos, red pepper flakes to taste, or a couple of dashes of your favorite hot sauce.
What to Serve with Ham Tetrazzini
Ham tetrazzini makes a pretty hearty and filling meal on its own, and I love that it already has both ham and peas in it. I like to serve it with a nice fresh green salad. You can also add a piece of crusty bread to fill out the meal even more.
Can I Make Ham Tetrazzini Ahead of Time?
Yes! This is a great casserole to make ahead or freeze. To make ahead, prepare the casserole to step 11 (don't bake). Allow to cool. Then cover and store in the refrigerator for up to 3 days before serving. You can also prepare the breadcrumb mixture, but leave out the olive oil and store in a baggy in the refrigerator (not on the casserole or it will get soggy). Before baking, add the olive oil to the breadcrumbs and sprinkle on top.
Bake at 350°F for about 35 minutes (which is about 10 minutes extra to account for the cold food and dish), until top is golden brown, and sauce is bubbly and hot all the way through.
More Recipes for Leftover Ham You'll Love
- Ham Corn Chowder - combines classic ham and cheese flavors with corn and tender potatoes for a hearty soup.
- Split Pea Soup - thick and hearty split pea soup with extra flavor from ham and crispy bacon
- Crock Pot Hash Brown Casserole - a super easy and cheesy hash brown casserole that could be made even better with some diced leftover ham tossed in.
- Ham and Cheese Pizza - ham and cheese pizza uses up leftover ham on a cheesy pizza with white sauce that the whole family will love.
- Easy Stovetop Mac and Cheese - add your leftover ham to our favorite mac and cheese, made on the stovetop. Super creamy and cheesy, and no flour or roux necessary!
Ham Tetrazzini Video
- 8 ounces uncooked spaghetti
- ⅓ cup butter
- 1 small onion chopped
- 8 ounces sliced white mushrooms
- 2 garlic cloves minced
- ⅓ cup all purpose flour
- 1⅔ cup chicken broth
- 1½ cups milk
- 3 tablespoons dry white wine
- 8 ounces cream cheese softened and cubed
- 1 cup shredded Swiss cheese
- ½ cup shredded cheddar
- 1 teaspoon dried thyme leaves
- 3 cups cooked and chopped ham
- 1 cup frozen peas thawed
- Salt and black pepper to taste
- 1 cup Panko bread crumbs
- ½ cup freshly grated Parmesan
- 1 tablespoon dried parsley
- 2 tablespoons olive oil
- Cook spaghetti to al dente, according to package instructions. Drain and rinse to stop cooking, and set aside.
- Preheat oven to 350°F.
- In a large saucepan, melt butter over medium heat.
- Add onions, mushrooms, and garlic. Saute until tender, about 5 minutes.
- When vegetables are tender, stir in flour and allow to heat up, about 1 minute.
- Begin slowly stirring in broth, about ¼ cup at a time, to prevent lumps.
- Stir in milk and wine. Continue cooking and stirring until thickened.
- When mixture is hot and thick, stir in cream cheese until melted.
- Stir in cheeses until combined.
- Add thyme, ham, and peas, and stir to combine. Add salt and pepper to taste.
- Stir in prepared noodles. Then transfer mixture to a 9"x13' baking dish. Set aside.
- For the topping, add all topping ingredients to a medium mixing bowl. Stir to combine. Spread evenly over noodles.
- Bake in a 350°F oven for about 25 minutes, until top is golden brown, and sauce is bubbly and hot all the way through.
- Wine: To omit, just add an extra ½ cup broth.
- Crunchy Topping: I love the added texture from the topping. In a time crunch, you can exclude it and just top with some more cheddar and parmesan.
- Storage: Store leftovers covered in the refrigerator for up to 3-4 days. Reheat in individual servings in the microwave.
- Freezer Directions: Prepare according to directions. Do not bake. Allow to cool to room temperature before covering and freezing for up to 3 months. Thaw overnight in the refrigerator. Bake for an additional 10 minutes to account for the cold dish.
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