Prep 15 mins
Cook 50 mins
I refined a recipe for Turkey Tetrazzini from a 1999 issue of TOH. Great way to use up leftover ham from any holiday. I have subbed out the ham for smoked turkey and it works well (still has that smoky flavor to it). It is truly simply and I promise it will be a crowd pleaser. . .you can totally make it ahead and freeze it for later so make extra!
- 2 1⁄2 cups broken uncooked spaghetti (2 inch pieces)
- 1 chicken bouillon cube
- 3⁄4 cup boiling water
- 1 (10 3/4 ounce) can condensed cream of celery soup, undiluted
- 1⁄2 teaspoon McCormick's Season All (or seasoning of your choice. . .I like Spike)
- 2 celery ribs, thinly sliced
- 1⁄8 teaspoon pepper
- 1 1⁄2 cups cubed cooked ham (we prefer 2 cups)
- 1 small onion, finely chopped
- 2 (8 ounce) cans mixed mushrooms, drained
- 1 cup fat free mozzarella cheese, shredded (sharp cheddar cheese is fabulous in here too)
- Cook spaghetti according to directions on package.
- While noodles are cooking, saute the celery and onion in the margarine for about 5-7 minutes until just about tender.
- In the meanwhile, in a bowl, dissolve bouillon in water.
- Add soup, pepper, seasoning, celery/onion, and cheese; mix well.
- Place spaghetti, mushrooms, and ham in bowl and pour soup mixture over top. Stir well.
- Transfer to a greased 8 inch square baking dish (I use 2 pie plates, serving 1 now and freezing 1 for later).
- **You can cover with foil and freeze at this time if you wish.**.
- Bake uncovered at 350 degrees for 30-40 minutes (or until heated through). Feel free to just microwave this for a total of 10 minutes, stirring half way through, as long as you use microwave safe dishes!