Ham Tetrazzini

Ham Tetrazzini

20 Reviews 1 Pic
Recipe by  Cooking Light magazine

“Bake this dish with a rich, sherry-Parmesan cheese cream sauce until the bread crumbs on top are bubbly and golden brown.”

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Adjust Servings

Original recipe yields 5 servings



  1. Preheat oven to 450 degrees.
  2. Place flour in a bowl; add broth, milk, and pepper. Stir the flour mixture well with a whisk.
  3. Melt margarine in a nonstick skillet over medium-high heat. Add mushrooms and bell pepper; saute 3 minutes. Add flour mixture. Cook 2 minutes or until thick and bubbly; stir constantly. Combine sauce, noodles, ham, cheese, and sherry in a 11/2-quart casserole or 10-inch round gratin dish; sprinkle with breadcrumbs. Bake at 450 degrees for 10 minutes or until bubbly.

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Reviews (20)

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mmhh...i just made this for dinner tonight and it was very good. I did make a few changes though because i didn't have a few of the ingredients. I eliminated the mushrooms and used celery and diced red bell pepper for the vegetables. I also used thin spaghetti instead of egg noodles. The only recommendation I would make would be to add some seasonings into the sauce for more flavor like basil or italian seasoning and some salt. The kids loved it (ages 2 and 3) and I served it with french green beans.



This is a great dish! I've made it several times and each time it gets better. My suggestions: I add a little bit of shredded cheddar and use thinner egg noodles. instead of the wide egg noodles. I also suggest letting it cook at a lower heat (approx 325*) for 40 minutes. Enjoy!!!



We really enjoyed this recipe,although we found that the leftovers extra liquid.I found that adding some cream resolved this issue. Will certainly have this again.JohnT

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