A weeknight dinner where the sauce is ready before the spaghetti is … spaghetti is cooked until al dente and then coated in a luscious creamy cheese sauce with diced ham and peas for an easy 15 minute dinner!
My mom made ham tetrazzini all the time when we were growing up, only her version was made with cream of chicken soup. It was a really easy weeknight dinner and what kid doesn’t love spaghetti and cheese?
All I remember is slurping up the spaghetti and instead of it having a tomato flavor it was creamy and cheesy. Then there was the added bonus of the saltiness of the ham and although I am not the biggest fan of peas, I somehow managed to get them down.
My kids also grew up eating Ham Tetrazzini and yes I used canned soup as my mom did. But today we are taking the same delicious comfort dish and making it without canned soups.
I use cheddar cheese in this recipe, sometimes sharp cheddar. You can use white or yellow.
I will tell you from years and years of experience that any other cheese will be too mild, you won’t really taste it. The dish will seem bland. Cheddar cheese has a bold flavor that clings well to the noodles without getting too runny or too thick.
If you are looking to change things a little, you can add mushrooms or you can switch the cheddar for parmesan cheese and add minced garlic. That would give you more of a garlic parmesan noodle flavor if you like that.
But personally I like this dish exactly the way it is. Creamy, cheesy, so filling and ready in 15 minutes!
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Ham Tetrazzini (no canned soups)
Description
- ½ Cup Organic Onion, diced
- 2 teaspoons (or 2 cloves) Organic Garlic, minced
- 1 Tablespoon Olive Oil
- 2 Tablespoons Organic Butter
- 2 Tablespoons Flour
- 1 ½ Cups Organic Chicken Broth
- ½ Cup Organic Half and Half (or ¼ cup milk and ¼ cup heavy cream)
- 1 ½ Cups Organic Cheddar Cheese, shredded
- ½ a box of Cooked Thin Spaghetti (16 oz box)
- 1 Cup Ham Steak, cut up and cubed
- ½ Cup Organic Frozen Peas
Ingredients
- In a large skillet, over medium heat, add the olive oil and butter. Once the butter is melted add the onion and saute approximately 2-3 minutes or until it softens. Add the garlic and cook and stir for anoterh 30 seconds.
- Sprinkle the flour over the onions and garlic, stir. Slowly add the chicken broth and whisk. Add the half and half, then finally the cheese. Continue to stir as the cheese is melting.
- Add the ham and peas and spaghetti. If the sauce is too thick, add a tablespoon of milk at a time to desired consistency.
My family loves this recipe and it’s super fast and easy to whip up in busy nights.
Yum! This was very tasty. Both of the toddlers liked it too.
I’ve made this recipe a couple of times now and followed the directions each time. My family loves it. I honestly wouldn’t change a thing. I have added broccoli instead of peas when I didn’t have them and that worked too. Thank you for the simple ingredients! I was so happy to not have to use condensed soup!!!
I’m so glad you liked it – it always brings me back to my childhood.
So I made this tonite and was a big hit ! I made it a bit more gourmet, but basically same ingredients. I sautéed the onion , garlic, and mushrooms along with ham chunks .. carmelizing bringing out the flavor more . After all ingredients are added to that mixture, I put in a glass baking dish with Panko over the top with a few butter pats . Baked 400 for around 10 minutes or until browned . Normally tetrazzini has bread crumbs . I felt it gave the finishing touch . Very good recipe .
To the rude person above , you can get a beautiful cut of ham from the deli in any grocery store ! I got Black Forest a couple inch thick slices does it . My only complaint is not telling how many it will serve so you know if you need to double or not . I’ll review after I make it tonite
Are you kiddin? You do not cube a ham steak to make a casserole. Geezus f***ing christ! The purpose of casseroles, or cassoulets as the Froggies call them, is to use up leftover ingredients, or to combine cheaper ingredients into something special. Any f’n a**hole who can afford, and has a ham steak sitting around their house doesn’t need to make a ham and noodle casserole. F***. What’s next? Are you going to shred up a NY Strip steak to make fajitas? What a dumbass.
(NOTE: This post was edited to block out the actual curse words I so lovingly woke up to as to avoid Google consequences)
Do you feel better now?
Let’s take this point by point, Paul. You are correct in part about the cassoulet. They are known as “the food of peasants” with the name coming from the pot it was cooked in. However, you have the name incorrect. What you are referring to is UNE cassoulet. Having many friends who actually lived in the region known for their cassoulets, that is something ENTIRELY different. CASSOULETS are long simmering stews using only the freshest ingredients and a high end protein such as duck or lamb. They are quite elaborate and complex dishes.
Next, a ham steak is not expensive, nor is it an actual steak. As a matter of fact, it’s one of the least expensive meals I make. It is literally “a slice of ham”. And since you have so unselfishly have given me this opportunity, let me share with my readers that I purchase this “slice of ham” UNCURED with no added sodium or nitrates (more expensive words) at Whole Foods or Trader Joes from the deli counter for approximately $4.00.
Third, I already have a fajita recipe on the site – and yes, it uses flank steak! You can find that recipe here once you come up from your Mom’s basement. https://happilyunprocessed.com/flank-steak-fajitas/.
And last, but CERTAINLY not least, using the Lords name in vain and respelling it doesn’t mean HE doesn’t see it. Who’s the dumbass now?
Wow, I know it was ages ago that you got the that out of line comment, but geez….someone has serious issues.
Anyway…I love the recipe and often use leftover ham in it, with no drama.
I made this tonight, after perusing several Ham Tetrazzini recipes. I liked being able to use my own home-made stock rather than canned soup. I added onion, mushrooms and peas. And a nice swish of Madiera–always a complement to cheese and mushrooms. I also threw in fresh picked parsley and Tabor thyme. The resulting dish was great and I was happy not to have the extra step of baking it in the oven. Thanks for the inspiration.
Made for dinner last night. Very good, Used Colby jack and Parmesan along with a little white pepper. Thanks for the great recipe!
I love your simple, unprocessed food recipes for so many reasons, I am gluten free and I can change this how I need to….thanks so much
Thank YOU Shelley … that was really nice
I can’t help but notice a lot of your recipes do you have processed foods in them. Pasta from a box is one of the most processed things you can eat.
Hi there! Pasta is a simple carb. The more processed ingredient in this recipe would be the ham. You can purchase UNCURED, nitrate free ham from 2 places… Whole Foods and Trader Joes very inexpensively. And yes, I agree, this is one of the more processed recipes on our site. It is a comfort food, that for me, goes back to childhood so I will admit that I do indulge once or twice a year with this recipe.
so nice to find a no campbell soup allowed recipe link i’m going to make ham tetrazzini tonight. i never use processed foods and it is hard to find good recipes. thank you.