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Ham Tetrazzini

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  Thin spaghetti 8 Ounce
  Sliced mushrooms 6 Ounce
  Onion 1 Small
  Butter/Margarine 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Dry mustard 1⁄2 Teaspoon
  Milk 1 1⁄2 Cup (24 tbs)
  Bouillon granules 1 Teaspoon
  Worcestershire sauce 1 Teaspoon
  Diced cooked ham 2 Cup (32 tbs)
  Grated parmesan cheese 1⁄2 Cup (8 tbs)

Cook spaghetti according to package directions; drain and set aside.
Drain mushrooms, reserving liquid.
Add enough water to mushroom liquid to equal 1 cup; set aside.
Saute onion in butter in a medium saucepan until tender.
Add flour and mustard, stirring until smooth; cook 1 minute, stirring constantly.
Gradually add 1 cup mushroom liquid, milk, bouillon granules, and Worcestershire sauce; cook, stirring constantly, until thickened and bubbly.
Combine spaghetti, mushrooms, onion sauce, and ham; mix well.
Spoon mixture into a greased shallow 2-quart baking dish; cover and refrigerate several hours or overnight.
Remove from refrigerator; let stand 30 minutes.
Bake, covered, at 350° for 30 minutes.
Uncover and bake 5 minutes; sprinkle with cheese, and bake 10 minutes.

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Ham Tetrazzini Recipe