Ham Tetrazzini

Ham Tetrazzini

Susan Holtgrewe 0

"A quick casserole that only takes about 30 minutes to make: perfect for those busy 'game' days."

Ingredients 30 m {{adjustedServings}} servings 358 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 358 kcal
  • 18%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 38.8g
  • 13%
  • Protein:
  • 15.1 g
  • 30%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 1585 mg
  • 63%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain (or use leftover pasta; see Cook's Note).
  2. While pasta is cooking, melt butter in a saucepan over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
  3. Stir in cream of mushroom soup, 1/2 cup water, and shredded cheese. Heat mixture until cheese melts, stirring often.
  4. Mix in the ham, cooked and drained pasta, chopped pimento, and chopped parsley to saucepan; stir to combine. Cook until mixture is heated through, then serve.
Tips & Tricks
Glazed Ham

Raw ham is slow roasted and seasoned with a sweet smoky sauce.

How to Make Ham and Potato Soup

See how to make this hearty and satisfying soup.


  • Cook's Note:
  • You may substitute 3 cups of leftover cooked pasta for the spaghetti, if you like.
Rate recipe

Your rating


Reviews 262

  1. 352 Ratings


This is a great [almost one pot] meal! I had to do some substitutions based on what I had on hand, but it's a great base recipe! I saw the recipe lacked any seasoning, so I sauteed two cloves of fresh minced garlic with the onion - and increased the onion to one small onion. I didn't have pimiento, so I also sauteed diced green pepper with the onion until soft. I used Chinese Mie noodles (Ramen), low-sodium Cream of Chicken soup (I think this is much better than Mushroom would be!), milk instead of water (much creamier!), sharp cheddar (a little extra) and added ground white pepper and celery salt. I also let the mix simmer on the lowest heat for nearly an hour waiting on my husband, and as I tasted it every 15 minutes, it got better and better. Leftovers will be great! Everyone in the family loved it! I served it with shredded cheese and a sprinkle of parsely on top.


This is an awesome recipe!! I agree ~ it tastes as though you have worked for hours when in reality it is so super easy! The first time I made it exactly as written and received rave reviews from my family. The next time, I played with the recipe just a bit: I didn't have any fresh parsley, so I added in about 1/2 cup frozen broccoli florets (thawed) with the ham and also tossed in a few sliced mushrooms (from a jar); I was a little low on cheddar cheese, too, so I added some Parmesan. It still turned out wonderful. I love recipes that give you some freedom to be flexible (and still taste great!) This one is definitely a family favorite!


I was surprised at how good this tasted with my revisions--skip onions; use low fat marg.; use low fat mushroom soup; reduce water to 1/4 c.; add 1/4 c. dry white wine; add 1/4 c. parmesan. Very flavorful my way. I didn't use the parsley or pimento because I didn't have it. You do need those two ingredients for color purposes only. I'll definitely make this again. Even my husband enjoyed it!