Total Time
Prep 30 mins
Cook 30 mins

This is a favorite dish from my childhood. I don't know where my mother got the recipe, but it is obviously a variation on the more familiar Turkey Tetrazzini.

Ingredients Nutrition


  1. Cook vermicelli according to package directions; return to pan.
  2. Drain liquid from mushrooms and add enough water to make 1 cup; dissolve the bouillon cubes in this liquid.
  3. In a medium saucepan, saute the onion in the margarine until soft.
  4. Stir in flour and mustard; cook, stirring constantly, just until bubbly.
  5. Stir in the milk and the mushroom liquid mixture.
  6. Cook and stir until the sauce thickens and boils for 1 minute.
  7. Pour sauce over vermicelli, then stir in mushrooms and ham.
  8. Pour into a baking dish that has been sprayed with nonstick spray.
  9. Sprinkle with Parmesan. (Amount to taste, but I think it tastes best with the top surface of the casserole pretty much covered.)
  10. Bake at 350° about 1/2 hour, or until bubbly hot.


Most Helpful

This was fairly easy to make. I fried the ham cubes a little bit and added more mustard.We thought this dish was delicious and would make it again.

brewbay October 17, 2002

Delicious! I made as directed with 2 exceptions. Used chicken broth instead of water and added a couple of handfulls of french style frozen green beans to the liquid portion, Comes together very quickly and is very flavorable. Thanks for posting Jo Ann!

Bonnie Young September 23, 2009

Great recipe! I added a little more mustard, salt and peper. I think it would be good using chicken or turkey too.

Bill From New Mexico March 25, 2008

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