This Ham Tetrazzini recipe is a cozy way to use up leftover ham with spaghetti, mushrooms, peas, and a creamy homemade sauce. Cheap and delicious!
Instructions
1
Gather and prepare all ingredients. Preheat the oven to 375°F and grease a 9x10 casserole dish with nonstick cooking spray and set aside.
2
Bring a medium-sized pot of water to a boil to cook the pasta. Once boiling, add the pasta and cook for about 10 minutes, or just until tender. Drain and cool the pasta in a colander, then set aside for later.
3
While the pasta is cooking, in a large skillet over medium heat, add the oil, onions, and mushrooms. Cook for 5 minutes, stirring occasionally, until the onions soften.
4
Push the onions and mushrooms to one side of the skillet. Melt the butter in the skillet, then sprinkle in the flour and cook for 1 minute.
5
Add the chicken broth, salt, pepper, garlic powder, and dried thyme, and cook until it’s thickened, about 1-2 minutes.
6
Next, add the milk and whisk until the liquid has thickened and become smooth, about 2 minutes.
7
Add the ham and peas to the skillet and fold to combine.
8
Add the cooked spaghetti noodles and fold until combined. (If your skillet is too small, place everything in a large bowl to combine.)
9
Transfer the mixture into the 9x10 casserole dish and spread evenly.
10
Top evenly with the cheddar cheese. Bake, uncovered, in the oven for 25-30 minutes.
