This ham tetrazzini is a fabulous ham and pasta casserole with spaghetti, mushrooms, Parmesan cheese, and a wonderful creamy sauce. This is a genius way to use cooked leftover ham, and it's a nice change of pace from the classic turkey tetrazzini.
- 1/2 cup butter or margarine
- 1/2 cup all-purpose flour
- 1 cup heated milk
- 1 cup heated chicken broth, low sodium
- 1/2 teaspoon pepper
- 1/8 teaspoon ground nutmeg
- 1/4 cup dry sherry
- 3/4 cup heavy cream
- 1 pound thin spaghetti
- 2 tablespoons butter
- 8 ounces sliced mushrooms
- 1 small green bell pepper, cut into rings
- 2 cups chopped cooked ham
- 1 large tomato, sliced
- 1/3 cup grated Parmesan or Romano cheese
- 1/2 cup soft buttered bread crumbs
- Heat 1/2 cup butter in a medium saucepan; blend in 1/2 cup flour. Cook while stirring for 2 minutes.
- Gradually add the warm milk and broth to flour mixture. Continue cooking, stirring constantly, until the sauce is thickened and smooth. Blend in the ground black pepper, nutmeg and sherry. Stir in cream and remove mixture from heat.
- Cook and drain spaghetti following package directions.
- Heat the oven to 400 F.
- Melt 2 tablespoons of butter in a medium skillet; sauté mushrooms for about 2 minutes; add green pepper rings and continue cooking and stirring for about 3 minutes longer.
- Add the ham to the sauce mixture sauce; combine with the spaghetti and mushroom mixture.
- Transfer mixture to a baking dish; arrange tomato slices over top. Sprinkle with grated Parmesan cheese and sprinkle buttered bread crumbs around edge.
- Bake in the preheated oven for 20 minutes.
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|Nutritional Guidelines (per serving)|
|Total Fat||23 g|
|Saturated Fat||10 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||4 g|