Recipe by Weeezer0421
This recipe is rich and filling. I've tried so many tetrazzini recipes and this one so far is our favorite. Hope you give it a try and enjoy it! You may also substitute chicken or turkey in place of the ham.
Top Review by margie.dyer
This recipe was excellent! I just made a few of modifications to it though. I added low sodium broth since ham tends to be a bit salty anyway. I added 1 heaping tsp. minced garlic when sauteing the onions & mushrooms. I added 1 c. petite green peas when adding the sauce, ham & pimentos. And lastly, I didn't have any breadcrumbs in my pantry, so I cubed 4-5 slices of bread (heels/ends work best) and tossed with 1/2 stick melted butter and sprinkled over top with the parmesan cheese. I will definately make this again! Thanks Weeezer0421!
- 73.94 ml butter
- 226.79 g sliced fresh mushrooms
- 118.29 ml chopped onion
- 59.14 ml flour
- 473.18 ml chicken broth
- 295.73 ml milk or 295.73 ml cream
- 236.59 ml shredded monterey jack and cheddar cheese blend
- 4.92 ml salt
- 0.59 ml pepper
- 4.92 ml lemon juice
- 226.79 g spaghetti noodles, broken into thirds
- 709.77 ml cooked ham, cubed
- 113.39 g chopped pimiento, drained
- 59.14 ml parmesan cheese
- 59.14 ml toasted breadcrumb
Directions See How It's Made
- Melt butter in a skillet. Saute mushrooms and onions, until most of mushroom liquid has evaporated.
- Blend in flour until smooth.
- Add broth, and milk or cream, stirring until smooth and thickened.
- Add cheese, salt, pepper and lemon juice. Stir until cheese melts. Lower heat and simmer uncovered 10-15 minutes.
- While sauce is simmering, cook spaghetti noodles. Drain noodles and add sauce along with ham and pimentos.
- Spoon into greased 2 quart casserole and sprinkle with parmesan and bread crumbs. This freezes well.
- Bake at 400 for 20-30 minutes.