Ham Tetrazzini
Published
Published
Ham tetrazzini is a classic baked pasta casserole made with tender spaghetti, diced ham, and a rich, creamy sauce that’s finished with melted cheese. It’s the kind of comforting, old-school dinner that’s perfect for using up leftover ham, feeding a hungry family, or making ahead for a busy weeknight. This version keeps things simple with pantry staples for a throw-together effortless meal.
Pin this now to find it later
Pin ItThis post may contain affiliate links. If you click on one and make a purchase, we may earn a small commission at no extra cost to you. We only recommend products we genuinely love.
I usually make ham tetrazzini when I have leftover holiday ham staring at me in the fridge. Tetrazzini is a natural fit for ham because the creamy sauce softens its salty, smoky flavor while the pasta and cheese balance everything out. Every bite tastes rich and comforting instead of overpowering. Tender spaghetti gets tossed with the ham, a creamy blend of cream of mushroom and cream of chicken soup, sour cream, and chicken broth. Then, it’s finished with melty Colby jack and a sprinkle of Parmesan. Everything gets mixed together in one bowl, baked until hot and bubbly, and comes out cozy, cheesy, and incredibly satisfying. It’s one of those casseroles that reheats beautifully and always satisfies.
Helpful Tips & Variations
- Cook the pasta just to al dente. It will continue to soften as it bakes, and slightly undercooked noodles help the casserole stay creamy instead of mushy.
- Check the sauce before baking. The mixture should look thick but well-coated. If it seems dry, stir in up to ¼ cup chicken broth to loosen it before it goes in the oven.
- Cover tightly for the first part of baking. This traps steam so the pasta heats through, and the sauce stays rich and creamy without drying out.
- Dice the ham into small, even pieces. Smaller cubes distribute better throughout the casserole and keep any one bite from feeling overly salty or chewy.
- Easy swaps and variations. Switch up the vegetables or use what you have. Use sliced mushrooms or small broccoli florets instead. Leftover chicken tetrazzini works just as well as ham, and you can swap the Colby jack for sharp cheddar if you prefer a bolder, more pronounced cheese flavor.
Ham Tetrazzini
Equipment
- 9"x13" baking dish
Ingredients
- 1 lb. dry thin spaghetti
- 10 oz. can cream of chicken soup, undiluted
- 10 oz. can cream of mushroom soup, undiluted
- 2 cups sour cream
- ½ cup butter, melted
- ½ cup low-sodium chicken broth
- 1 tsp salt
- ½ tsp pepper
- ¼ tsp garlic powder
- ½ cup frozen peas & carrots
- 1 lb. cooked ham, diced small
- 2 cups shredded Colby jack cheese
- 2 tbsp grated Parmesan cheese
- fresh chopped parsley, for garnish
Instructions
- Preheat oven to 350°F. Coat a 9×13 baking dish with nonstick cooking spray, set aside.
- In a pot of salted boiling water, cook the thin spaghetti al dente according to package directions. Drain.
- In a large bowl, whisk together both soups, sour cream, butter, chicken broth, salt, pepper, and garlic powder until combined.
- Stir in the peas and carrots, diced ham, and cooked spaghetti; toss to combine until fully coated.
- Pour mixture into the prepared baking dish and sprinkle with the Colby jack and Parmesan cheeses.
- Cover with foil and bake for 30 minutes, then remove foil and continue baking for another 15 minutes until cheese is melted and casserole is hot throughout.
- Remove from oven and sprinkle with parsley.
- Let stand 5-10 minutes. Serve and enjoy!
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Ham Tetrazzini Step by Step
Gather the ingredients: Gather all the ingredients together. Preheat the oven to 350°F and coat a 9×13-inch baking dish with nonstick cooking spray, set aside.
Cook spaghetti: Bring a large pot of salted water to a boil and cook 1 lb. dry thin spaghetti just until al dente according to the package directions. Drain well.
Combine the sauce ingredients: In a large bowl, whisk together one 10-oz. can cream of chicken soup, one 10-oz. can cream of mushroom soup, 2 cups sour cream, ½ cup melted butter, ½ cup low-sodium chicken broth, 1 tsp salt, ½ tsp pepper, and ¼ tsp garlic powder until smooth and fully combined.
Add the vegetables and ham: Stir in ½ cup frozen peas and carrots, 1 lb. cooked ham diced into very small pieces, and the cooked spaghetti, tossing until everything is evenly coated in the creamy sauce.
Layer in the baking dish: Transfer the mixture to the prepared baking dish and sprinkle evenly with 2 cups shredded Colby jack cheese and 2 tbsp grated Parmesan cheese.
Cover and bake: Cover the dish tightly with foil and bake for 30 minutes, then remove the foil and continue baking for 15 minutes, until the cheese is melted and the casserole is hot throughout.
Rest and serve: Remove from the oven and sprinkle with fresh chopped parsley, if desired. Let the casserole stand for 5–10 minutes before serving.
Serving Suggestions
Ham tetrazzini is especially great for post-holiday dinners like Easter or Christmas, when you’re looking for a cozy way to use up leftover ham without making another big production. I like to keep the sides simple with a crisp green salad tossed in vinaigrette, roasted green beans, or a shaved Brussels sprouts salad to balance out the richness. Garlic bread or soft dinner rolls are always welcome for scooping up the creamy sauce. For a little extra flair, sprinkle on more Parmesan before serving or add a layer of crushed Ritz crackers or breadcrumbs on top for a bit of crunch.
How to Store Leftovers
- Fridge. Store leftover ham tetrazzini in an airtight container in the refrigerator for up to 3–4 days.
- Reheat. Warm individual portions in the microwave or cover and reheat in the oven at 325°F until heated through, adding a splash of chicken broth if needed to loosen the sauce.
- Freezer. Prep according to the recipe in a freezer-safe casserole dish, cover tightly in plastic wrap and again in foil and freeze for up to 2 months. Thaw in the fridge overnight and then bake accordingly.
- Assemble Ahead. This casserole is also great for making ahead—assemble everything, cover tightly, and refrigerate for up to 24 hours before baking. When ready to bake, let it sit at room temperature for about 20 minutes, then bake as directed.
More Creamy Baked Pasta Casserole Recipes
- Chicken Alfredo Lasagna Rolls
- Creamy Lemon Pasta
- Stuffed Shells
- Cheesy Chicken Spaghetti
- Baked Ravioli Casserole
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
