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Creamy Cheesy Ham Tetrazzini

Perfect recipe for your leftover holiday ham, turkey, or chicken.
Course: casserole, dinner, easy dinner idea, family friendly meal, ham recipes, leftover ham recipes
Cuisine: American
Author: Catherine's Plates

Equipment

  • cutting board & sharp knife
  • 9 x 13 baking dish
  • large deep skillet
  • large pot
  • whisk, spatula,
  • measuring cups & spoons
  • strainer

Ingredients

  • 1 lb thin spaghetti or other type of pasta
  • 1/2 TBS salt (for salting pasta water)
  • 4 TBS butter
  • 1 TBS olive oil
  • 1 medium yellow onion, diced
  • 2-3 tsp minced garlic
  • 1 pinch salt & black pepper
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth (DIVIDED)
  • 1/2 cup pasta water
  • 1 cup frozen peas
  • 2-3 cups diced leftover ham, turkey, or chicken make sure protein is cooked through
  • 8 oz shredded cheddar cheese (DIVIDED)
  • dried parsley, GARNISH on top

Instructions

  • Preheat oven to 350 degrees Spray a 9 x 13 baking dish with non-stick cooking spray.
  • Bring a large pot of water to a boil. Add in 1/2 TBS salt for flavor. Break spaghetti in half and place into boiling water. Cook until al dente per instructions on package. Dain pasta and let sit in strainer or pot.
  • In large deep skillet heat butter and olive oil until melted. Add in onion and cook until softened. Stir in garlic for 1 minute.
  • Sprinkle flour in and whisk together for 1 1/2 minutes. Whisk in 1/2 cup chicken broth and 1/2 cup of pasta water. Season with salt & pepper. Add 1 more cup of chicken broth and bring to a simmer. Stir in 1/2 of the shredded cheese. Turn off heat. Add in frozen peas and stir to combine,
  • Add in remainder of 1/2 cup chicken broth. Stir in chopped ham and cooked, drained spaghetti. Stir using tongs to fully combine until spaghetti is coated well.
  • Pour mixture into prepared baking dish. Bake in preheated oven for 20-25 minutes until cheese has melted. Enjoy.