Ham Tetrazzini

Ham Tetrazzini is my favorite way to turn leftover ham into something incredible with this classic American-Italian recipe!

I love how creamy and cheesy this dish is, with tender spaghetti, savory ham, earthy mushrooms, and vibrant peas, all coated in a rich, velvety sauce.

Plus, it’s baked until bubbly and golden on top—a must-have for any true comfort food, if you ask me.

What I really love about this dish is how easy it is to throw together. If you’ve got ham, pasta, and a few pantry staples, you’re pretty much set. 

So, if you’re staring at some leftover ham and wondering what to do with it, give this a try. 

You might just find yourself making ham on purpose next time, just so you have an excuse to whip this up again!

Ingredients You'll Need

• Spaghetti: The casserole’s hearty base. It provides structure and absorbs the rich flavors of the sauce. Spaghetti is a classic, but I've used other pasta shapes when I'm in a pinch and it tastes just as good!

• Ham: It adds a savory, slightly salty component. It enhances the dish with its smoky flavor profile. To save on time, you can also use ham leftovers. I like to whip up this dish with leftover Easter ham!

• Onion, Mushrooms, & Garlic: These aromatics build a flavorful foundation. Onions and mushrooms provide sweet, earthy depths. Garlic adds a pungent, aromatic kick. (No canned mushroom soup here!)

• Butter & All-Purpose Flour: Use the melted butter to saute and create a roux with the flour. You can also swap out butter for olive oil or nonstick cooking spray.

• Whole Milk & Chicken Stock: Milk adds richness and chicken broth contributes additional savory notes. When I don't have homemade chicken stock on hand, I found that Swanson Natural Goodness is the best because it isn't too salty.

• Dried Thyme: It imparts a subtle, earthy herbaceousness. It complements the ham and Parmesan cheese perfectly. 

• Shredded Cheddar Cheese: It melts into the cream sauce for a creamy texture and a sharp, tangy taste. I always shred my cheese right from the block rather than use pre-shredded because it melts better.

• Frozen Peas: Green peas add a pop of color and sweetness. I find they create a fresh contrast to the rich sauce.

• Salt & Pepper: They adjust flavors and enhance all the other ingredients’ tastes.

• Grated Parmesan Cheese: It adds a sharp, nutty flavor and a delightful golden crust when broiled.

How to Make Ham Tetrazzini

Making ham tetrazzini is easier than you think, and trust me, the results are absolutely worth it! Skipping canned soups and opting for fresh ingredients is a real game-changer.

The steps for this recipe are super easy to follow.

1. Cook the pasta. Cook it in a large pot of boiling, salted water according to the package instructions. Once al dente, drain and set aside.

2. Saute the veggies. Melt butter (or olive oil) over medium heat and saute the onion and mushrooms. Cook for 5 to 6 minutes, add the minced garlic, and cook for another minute. 

3. Make the sauce. Add the remaining butter and sprinkle the flour on top. Stir constantly under medium heat for 1 to 2 minutes to create a roux. Then, whisk in the milk and chicken broth. Once they’re well mixed, stir in the thyme and cook for another 3 to 4 minutes until the sauce thickens. 

4. Add the cheese and ham. Reduce the heat to low. Add the cheese, stirring until fully melted and mixed. Stir in the ham and peas to the creamy sauce, and season with salt and pepper. 

5. Combine. Return the drained pasta to the skillet. Toss gently to coat. 

6. (Optional) Broil. If desired, transfer the mixture to a greased baking dish and sprinkle cheese on top. Broil for 2 to 3 minutes until golden and bubbly. 

7. Serve. Garnish with fresh parsley (if desired), serve, and enjoy! 

Tips for the Best Ham Tetrazzini

I’ve made ham tetrazzini more times than I can count, and along the way, I’ve picked up some tips to make it extra delicious!

Check out my quick tips to ensure your ham tetrazzini is perfect every time you make it.

• Select the right ham. There’s no reason to cook fresh ham unless you want to! I prefer leftover holiday ham, high-quality deli ham, cubed ham, or ham steak. Cut it into small, uniform cubes for even distribution.

• Don’t overcook the pasta! Cook the spaghetti just until al dente, as it will continue cooking when mixed with the hot sauce. Reserve 1/2 cup of pasta water in case the sauce needs thinning.

• Skip the bagged cheese. Instead, grate it fresh to ensure better melting. This will also avoid anti-caking agents, which make the sauce grainy.

• Properly prep the mushrooms. When cleaning them, do so with a damp paper towel. Don’t submerge them under running water. Cook them until they release all their moisture to prevent a watery sauce. My ideal blend of mushrooms is a mix of button and cremini for a deeper flavor.

• Cook the flour sufficiently. Cook the flour and butter for at least 1-2 minutes to eliminate the raw flour taste. Don’t let it brown, though. This should be a light-colored sauce.

• Add some heat! Heating the milk and broth to room temperature before adding them will prevent lumps from forming in the sauce. Trust me, you don't want a lump sauce!

• Watch the temp. Lower the heat before adding cheese. This will prevent it from becoming stringy or separating in the sauce. If the sauce is too thin, simmer uncovered for a few extra minutes. If it’s too thick, I like to stir in a little reserved pasta water. 

Ham Tetrazzini Variations

You can tweak this delicious tetrazzini recipe however you like. Here are a few of my favorite ways to tweak this family favorite.

• Make it bubbly. For a more traditional casserole dish, bake at 350 degrees for 25-30 minutes until bubbly. Broil for the final 2-3 minutes to achieve a golden top. It takes a little more time, but trust me, it's worth it!

• Swap the protein. You can swap the ham for turkey, chicken, or your favorite seafood. You can also use a meat alternative or double down on the mushrooms. I make this recipe but swap the ham for mushrooms for meatless Mondays.

• Try fun pasta shapes. To me, tetrazzini must have spaghetti noodles. However, you can use fusilli, penne, or another pasta variety. 

• Add extra veggies. Broccoli, white mushrooms, red peppers, and asparagus both work well in this recipe. Some wilted kale or spinach would taste great, too! It's a sneaky way I add a few hidden veggies to my cozy comfort food meals.

What to Serve with Ham Tetrazzini

Want to transform your ham tetrazzini into a complete, comforting family meal? Top it with parsley, sour cream, and Parmesan, and serve it with these sides: 

• Garlic bread 
• Texas toast
• Green salads
• Olive Garden salad
• Mozzarella sticks
• Roasted Brussels sprouts

How to Store

If you somehow end up with leftovers (which doesn’t happen often in my house!), you’ll want to store your ham tetrazzini the right way to keep it just as delicious for later. Here's how to do it:

To Store: Allow the tetrazzini to cool completely before transferring it to an air-tight container. Store in the refrigerator for 3 to 4 days to maintain freshness. Don't freeze this recipe, as the sauce will break down.

To Reheat: For best results, reheat in a 350-degree oven, covered with foil, for 15-20 minutes. Or until the internal temperature reaches 165 degrees Fahrenheit. Microwave individual portions for 1-2 minutes. Stir once halfway through. 

More Casserole Dishes for an Easy Weeknight Dinner

Beef Lombardi Casserole

Cheesy Hashbrown Casserole

Million-Dollar Ravioli Casserole

Turkey Noodle Casserole