Total Time
1hr 5mins
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!

Ingredients Nutrition

  • 2 12 cups broken uncooked spaghetti (2 inch pieces)
  • 1 chicken bouillon cube
  • 34 cup boiling water
  • 1 (10 3/4 ounce) can condensed cream of celery soup, undiluted
  • 12 teaspoon McCormick's Season All (or seasoning of your choice. . .I like Spike)
  • 2 celery ribs, thinly sliced
  • 18 teaspoon pepper
  • 1 12 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)

Directions

  1. Cook spaghetti according to directions on package.
  2. While noodles are cooking, saute the celery and onion in the margarine for about 5-7 minutes until just about tender.
  3. In the meanwhile, in a bowl, dissolve bouillon in water.
  4. Add soup, pepper, seasoning, celery/onion, and cheese; mix well.
  5. Place spaghetti, mushrooms, and ham in bowl and pour soup mixture over top. Stir well.
  6. Transfer to a greased 8 inch square baking dish (I use 2 pie plates, serving 1 now and freezing 1 for later).
  7. **You can cover with foil and freeze at this time if you wish.**.
  8. 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!

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