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Sherried Ham Tetrazzini

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  Thin spaghetti 1⁄2 Pound
  Canned sliced mushrooms 4 Ounce
  Onion 1 Medium, chopped
  Celery 1⁄2 Cup (8 tbs)
  Butter/Margarine 6 Tablespoon (0.75 Stick)
  All purpose flour 6 Tablespoon
  Instant chicken broth/2 chicken-bouillon cubes 2 Cup (32 tbs)
  Pepper 1⁄4 Teaspoon
  Cream 1 Cup (16 tbs)
  Dry sherry 3 Tablespoon
  Cubed cooked ham 3 Cup (48 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)

1 Break spaghetti in 2-inch pieces.
Cook, following label directions; drain; place in a greased shallow 8-cup baking dish.
2 While spaghetti cooks, drain liquid from mushrooms into a 2-cup measure; add water to make 2 cups.
3 Saute onion and celery in butter or margarine until soft in a large saucepan.
Stir in flour, chicken broth or bouillon cubes and pepper.
Cook, stirring constantly, until bubbly.
Stir in the 2 cups liquid, cream and sherry.
Continue cooking and stirring until sauce thickens and boils in 1 minute; stir in mushrooms and ham.
4 Spoon over spaghetti in baking dish.
Sprinkle with Parmesan cheese.
5 Bake in hot oven (400°) for 20 minutes, or until bubbly.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 1103 Calories from Fat 400

% Daily Value*

Total Fat 44 g67.4%

Saturated Fat 18.3 g91.5%

Trans Fat 0 g

Cholesterol 159.9 mg53.3%

Sodium 1463.2 mg61%

Total Carbohydrates 128 g42.6%

Dietary Fiber 2.5 g10.1%

Sugars 27.4 g

Protein 44 g87.8%

Vitamin A 31.8% Vitamin C 5.4%

Calcium 38.8% Iron 11.8%

*Based on a 2000 Calorie diet

Sherried Ham Tetrazzini Recipe