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ham tetrazzini on a plate
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Ham Tetrazzini

My ham tetrazzini is a creamy, comfort food casserole that your family will love! It's great to make with leftover ham from the holidays or Sunday supper!
Course Main Course
Cuisine American
Keyword ham and linguine casserole recipes, ham casserole recipes, ham recipes, pasta casserole recipes
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 8 servings
Calories 687kcal
Author Kathleen

Ingredients

  • 8 tablespoons butter divided
  • 2 tablespoons olive oil divided
  • 4 cups cooked ham cut into cubes
  • 2 3/4 teaspoons salt divided
  • 1 1/4 teaspoons black pepper divided
  • 1 pound white mushrooms sliced
  • 1 large yellow onion finely chopped
  • 1 tablespoon garlic minced
  • 1 tablespoon fresh thyme chopped
  • 1/2 cup white wine
  • 1/3 cup all-purpose flour
  • 4 cups whole milk, at room temperature
  • 1 cup heavy cream, at room temperature
  • 1 cup chicken broth
  • 1/8 teaspoon nutmeg
  • 12 ounces linguine
  • 3/4 cup frozen petite peas, thawed and at room temperature
  • 1/4 cup fresh parsley, finely chopped
  • 2 cups mozzarella cheese, shredded
  • 2-3 tablespoons parsley, finely chopped
  • 2 tablespoons toasted Panko bread crumbs, optional
US Customary - Metric

Instructions

  • Preheat oven to 400°F (204°C). Spray generously a 13x9x3-inch baking dish with a nonstick cooking spray; set aside.
  • In a large pot, add 1 tablespoon of butter and 1 tablespoon of olive oil. Stir in mushrooms (1 pound), 3/4 teaspoons of salt, and 1/2 teaspoon black pepper then cook over medium-high heat until the mushrooms are golden brown and the liquid has evaporated.
    step 1 how to make ham tetrazzini casserole, sauteing mushrooms
  • Add 2 tablespoons of butter to the pot and stir in the onion (1 large), garlic (1 tablespoon), and thyme (1 tablespoon) then continue to cook until the onions are translucent, about 6-8 minutes. Stir in wine (1/2 cup) and cook until it evaporates about 2 minutes. Transfer the mushroom mixture to the bowl.
    step 2 how to make ham tetrazzini, sauteing onion, garlic, thyme
  • Add 3 more tablespoons of the remaining butter to the same stockpot with the heat on medium-low. Sprinkle the flour (1/3 cup) over melted butter and whisk constantly for 1-2 minutes to remove the flour taste. Remove from heat and slowly whisk in milk (4 cups), heavy cream (1 cup), and broth (1 cup) until smooth.
    step 4 how to make baked ham tetrazzini, whisk in milk and cream
  • Stir in nutmeg (1/8 teaspoon), remaining 2 teaspoons salt, and remaining 3/4 teaspoons black pepper. Turn up the heat to high and bring it to a boil. Immediately reduce to a simmer and continue to cook, whisking often, until the sauce thickens about 8-10 minutes.
  • Cook the linguine (12 ounces) according to package instructions, in well-salted water (2 tablespoons salt), until al dente. Drain well.
  • Add the cooked ham and onion mixture and drained linguine to the sauce along with the peas (3/4 cup), and parsley (1/4 cup). Mix well until the sauce coats the pasta and the mixture is well blended.
    step 5 how to make ham tetrazzini with peas, mix linguine, onion mixture, cooked ham, peas, sauce
  • Place the baking dish on a rimmed baking sheet. Pour mixture into prepared baking dish. Top with cheese (2 cups) and dot with butter and bake in the preheated oven, uncovered, for about 25 minutes or until heated through and golden brown on the top.
  • Sprinkle top with parsley (2-3 tablespoons) and Panko crumbs (2 tablespoons) to garnish and serve.

Nutrition

Serving: 1serving | Calories: 687kcal | Carbohydrates: 53g | Protein: 30g | Fat: 39g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 127mg | Sodium: 1918mg | Potassium: 808mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1564IU | Vitamin C: 14mg | Calcium: 358mg | Iron: 3mg