Ham Tetrazzini Food

HAM TETRAZZINI

Steps:

• 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).
• 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.
• Stir in cream of mushroom soup, 1/2 cup water, and shredded cheese. Heat mixture until cheese melts, stirring often.
• 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.

HAM TETRAZZINI

Steps:

• Melt butter in a skillet. Saute mushrooms and onions, until most of mushroom liquid has evaporated.
• Blend in flour until smooth.
• Add broth, and milk or cream, stirring until smooth and thickened.
• Add cheese, salt, pepper and lemon juice. Stir until cheese melts. Lower heat and simmer uncovered 10-15 minutes.
• While sauce is simmering, cook spaghetti noodles. Drain noodles and add sauce along with ham and pimentos.
• Spoon into greased 2 quart casserole and sprinkle with parmesan and bread crumbs. This freezes well.
• Bake at 400 for 20-30 minutes.

HAM TETRAZZINI

Steps:

• Cook vermicelli according to package directions; return to pan.
• Drain liquid from mushrooms and add enough water to make 1 cup; dissolve the bouillon cubes in this liquid.
• In a medium saucepan, saute the onion in the margarine until soft.
• Stir in flour and mustard; cook, stirring constantly, just until bubbly.
• Stir in the milk and the mushroom liquid mixture.
• Cook and stir until the sauce thickens and boils for 1 minute.
• Pour sauce over vermicelli, then stir in mushrooms and ham.
• Pour into a baking dish that has been sprayed with nonstick spray.
• Sprinkle with Parmesan. (Amount to taste, but I think it tastes best with the top surface of the casserole pretty much covered.)
• Bake at 350° about 1/2 hour, or until bubbly hot.

QUICK HAM TETRAZZINI

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
• Heat olive oil in a large saucepan over medium heat; cook and stir onion in the hot oil until translucent, about 5 minutes. Add diced ham; cook and stir until ham pieces are slightly browned, about 5 more minutes. Stir cream of mushroom soup and milk into ham and onion, stirring until smoothly combined. Mix in Cheddar cheese, salt, black pepper, and peas. Simmer until thickened, about 5 more minutes.
• Toss cooked macaroni into ham mixture and serve.

HAM TETRAZZINI

Steps:

• In a 3-qt. slow cooker, combine the soup, mushrooms, ham, milk, wine and horseradish. Cover and cook on low for 4 hours. , Cook spaghetti according to package directions; drain. Add the spaghetti and cheese to slow cooker; toss to coat.

BROCCOLI HAM TETRAZZINI

Steps:

• Heat oven to 350°F. Cook and drain spaghetti as directed on package. Cook frozen broccoli as directed on bag.
• In ungreased 2-quart casserole, mix cooked broccoli, ham, milk, Alfredo sauce and pimientos. Gently stir in cooked spaghetti; cover.
• Bake 35 minutes. Uncover; sprinkle with cheese.

BAKED HAM TETRAZZINI

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a small bowl, combine the cheese, soup, milk, parsley, pimientos, onion, Worcestershire sauce and pepper., Drain spaghetti; add to soup mixture. Spread half into a 1-1/2-qt. baking dish coated with cooking spray. Layer with ham and remaining spaghetti mixture. , Bake, uncovered, at 375° for 20-25 minutes or until bubbly.

HAM TETRAZZINI

Steps:

• 1. Preheat oven to 350 degrees. Prepare 2 quart casserole with cooking spray.
• 2. Cook broken (2 to 3 inch pieces) speghetti as per package directions.
• 3. Combine all ingredients together, except for Parmesan cheese.
• 4. Add cooked broken speghetti to soup mixture, lightly stir and turn into prepared 2 quart casserole dish.
• 5. Sprinkle with Parmesan cheese and bake uncover at 350 degrees for 35 minutes or until hot and bubbly. Allow to cool 10 to 15 minutes before serving.
• 6. Great meal when served with a salad and garlic bread... throw in brownies with vanilla bean ice cream for a well rounded meal!! Yummy List definite!!