-
-
My review
Ham Tetrazzini
Susan Holtgrewe
"A quick casserole that only takes about 30 minutes to make: perfect for those busy 'game' days."
Added to shopping list.
Go to shopping list.
Ingredients
30 m servings 358 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain (or use leftover pasta; see Cook's Note).
- While pasta is cooking, melt butter in a saucepan over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Stir in cream of mushroom soup, 1/2 cup water, and shredded cheese. Heat mixture until cheese melts, stirring often.
- Mix in the ham, cooked and drained pasta, chopped pimento, and chopped parsley to saucepan; stir to combine. Cook until mixture is heated through, then serve.
Footnotes
- Cook's Note:
- You may substitute 3 cups of leftover cooked pasta for the spaghetti, if you like.
Nutrition Facts
Per Serving: 358 calories; 15.6 g fat; 38.8 g carbohydrates; 15.1 g protein; 39 mg cholesterol; 1585 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 348458 Ratings
-
-
-
-
-
Most helpful positive review
6/5/2007
This is a great [almost one pot] meal! I had to do some substitutions based on what I had on hand, but it's a great base recipe! I saw the recipe lacked any seasoning, so I sauteed two cloves ...
Most helpful critical review
3/16/2003
This was very easy. Great for kids but bland for adults. I added extra cheese and left out the pimento.
Most helpful
Most positive
Least positive
Newest
6/5/2007
This is a great [almost one pot] meal! I had to do some substitutions based on what I had on hand, but it's a great base recipe! I saw the recipe lacked any seasoning, so I sauteed two cloves ...
3/9/2005
This is an awesome recipe!! I agree ~ it tastes as though you have worked for hours when in reality it is so super easy! The first time I made it exactly as written and received rave reviews f...
11/20/2002
I was surprised at how good this tasted with my revisions--skip onions; use low fat marg.; use low fat mushroom soup; reduce water to 1/4 c.; add 1/4 c. dry white wine; add 1/4 c. parmesan. Ver...
4/21/2003
This was exactly what I was looking for to use up the Easter ham leftovers. I doubled the recipe to make 8 servings, and I used 98% fat free cream of mushroom soup to cut the calories. It had ...
1/28/2003
GREAT RECIPE - This is also good because you can do it all in one pot other than cooking the noodles. I doubled this recipe. I changed/added a few things. I added minced garlic and black pepper ...
12/21/2010
I thought this was pretty good. I gave it 5 stars because of how easy it was and its a good one for putting your own twists on. Great for a busy weeknight. I did change some things based on w...
12/30/2002
A good, easy, and fast meal. Per other reviewers, I too used 1/4c water & 1/4c white wine, but I think chicken broth could also be subbed instead or you could use a splash of white wine while s...
3/16/2003
This was very easy. Great for kids but bland for adults. I added extra cheese and left out the pimento.
12/27/2011
Wow! What a great recipe. I was skeptical at first with canned soup being the main base for the sauce but it did not taste like that at all! I did tweak the recipe a bit. 2 TBSP butter and 1 TBS...