|Nutritional Guidelines (per serving)|
|Servings: 6 to 8 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||29%|
|Saturated Fat 10g||52%|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 4g||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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 ham (cooked and chopped)
- 1 large tomato (sliced)
- 1/3 cup grated Parmesan or Romano cheese
- 1/2 cup soft buttered breadcrumbs
Heat 1/2 cup butter in a medium saucepan.
Blend in 1/2 cup flour and 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 and 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 buttered breadcrumbs around the edge.
Bake in the preheated oven for 20 minutes.