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Ham Tetrazzini

southern.chef's picture
Ingredients
  Canned sliced ripe olives 2 1⁄4 Ounce, drained (1 Can)
  Spaghetti 7 Ounce (1 Package)
  Fresh mushrooms 1⁄2 Pound, sliced
  Salt 1⁄2 Teaspoon
  All purpose flour 1⁄4 Cup (4 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs), melted
  Chopped onion 1⁄4 Cup (4 tbs)
  Pepper 1⁄4 Teaspoon
  Garlic powder 1⁄8 Teaspoon
  Diced cooked ham 2 Cup (32 tbs)
  Half and half 2 Cup (32 tbs)
  Milk 2 Cup (32 tbs)
  Grated parmesan cheese 3⁄4 Cup (12 tbs), divided
Directions

Cook spaghetti according to package directions, omitting salt.
Drain well, and set aside.
Saute mushrooms and onion in butter in a large skillet until tender.
Add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk and half and half, stirring constantly, until mixture is thickened and bubbly.
Stir in seasonings and 1/2 cup Parmesan cheese.
Spoon half of spaghetti into a lightly greased 12 x 8 x 2 inch baking dish.
Pour one third of sauce over spaghetti; sprinkle with half each of ham and olives.
Repeat layers, ending with sauce over last layer of olives.
Sprinkle the remaining 1/4 cup Parmesan cheese over casserole.
Bake at 350° for 25 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked

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