Jd's Ham Tetrazzini

"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!"
 
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photo by januarybride photo by januarybride
photo by januarybride
Ready In:
1hr 5mins
Ingredients:
11
Serves:
6

ingredients

  • 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)
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directions

  • 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!

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