Ham Tetrazzini
This is a great way to use leftover ham from a holiday meal. We love this because it adds a twist to leftovers and allows a break from true leftovers.
Ingredients
- 6 oz spaghetti
- Cooking Spray (Olive Oil)
- 1 onion, died
- 2 small cans of mushrooms, sliced
- 3 cloves of minced garlic
- 1 can (10.75 oz) cream of mushroom soup
- 2/3 cup milk (I use 2%)
- Black Pepper, to taste
- 2 cups diced ham
- 1 cup peas (cooked) (retain cooking water)
- 1 cup shredded cheddar cheese, I use whatever is on hand
- 1/2 cup shredded Parmesan cheese
- 1/4 – 1/2 teaspoon crushed red pepper flakes (optional)
Directions
- Cook spaghetti according to package directions
- Spray a deep skillet with cooking spray and add onions. Set skillet over medium high heat. Spray onions again with cooking spray. Cook onion until they are soft.
- Add mushrooms and continue to cook while onions continue to caramelize with the mushrooms.
- Add garlic and cook until fragrant
- Add soup, milk, black pepper to taste and red pepper flakes (if using). Mixand well
- Add ham, peas, cheddar cheese and Parmesan cheese.
- Stir and cook until cheese is melted. Add reserved pea cooking water if the mix is too thick and not creamy
- Add drained pasta to skillet and mix well
- Serve with additional shredded Parmesan cheese and garlic bread
Equipment
- 3 quart or larger pot
- deep skillet
- measuring cups, wet and dry
- measuring spoons, dry
- Large spoon
- Cutting board
- Chefs knife