Turn Your Easter Ham into a Lighter Ham Tetrazzini!

When Easter's over, wow those around your dinner table with this tasty ham dish!

I’ve made Turkey Tetrazzini from time to time, but this slightly adapted recipe from Cooking Light, replacing turkey with ham, caught my eye.  It’s filled with the same great tetrazzini flavors and is easy to make also, however, it’s that touch of horseradish that takes it up a notch!


So San Francisco legends go, Ernest Arbogast, a chef at the Palace Hotel, created his tetrazzini recipe for Louisa Tetrazzini, an Italian opera singer who lived, “Eloise-style," at the hotel for many years. 

Chef Arbogast’s recipe made a decadent dish, heavy on the cream, with mushrooms and sliced almonds sautéed in butter.  It's up for grabs though, whether to use chicken, turkey, salmon, or ham.

For this lightened up version of tetrazzini, use whatever cheese you like with your leftover Easter ham. Adding a dab of butter, fresh vegetables and pasta, turns it into classic comfort food.

It’s an easy way to feed a hungry family or a hungry group at a potluck or dinner party. 

Serve this with a green salad, fresh asparagus and warm garlic bread ~ it’s a surprisingly delicious meal for everyone!

It's tetrazzini perfection with leftover ham!!!

LIGHTER HAM TETRAZZINI
Printable recipe
 
Ingredients:
2 tablespoons butter
2 cups sliced mushrooms
1 small onion, chopped
½ cup green bell pepper, chopped
1 cup frozen peas, thawed
1 (14 ounces) can stewed tomatoes
3 tablespoons flour
1 can reduced-fat cream of mushroom soup
1 cup fat-free evaporated milk
½ to 1 cup water, enough to make it creamy
2 teaspoons prepared horseradish
Salt and pepper, to taste
2 cups cubed fully cooked ham
1 (14 ounces) package spaghetti
½ cup Parmesan cheese, grated 

Method:
Preheat oven to 375°.
Coat a large casserole dish with cooking spray.
Cook spaghetti according to package directions, drain well, and set aside.
In a large skillet, over medium-high heat, melt butter and sauté onion, mushrooms and green pepper until tender.
Add peas and tomatoes, combine well.
Sprinkle with flour, cook, stirring constantly, for 1 minute.
Gradually whisk in soup, milk and water.
Season to taste with salt and pepper.
Stir in horseradish, and cook for 5-6 minutes, until mixture comes to a boil, and thickens.
Add spaghetti and ham, combine well.
Pour mixture into prepared casserole dish, sprinkle Parmesan over all.
Bake for 30 minutes or until heated through and a golden brown.
Let stand for 5 minutes.
Serve

Prep time:  15 minutes
Cook time:  30 minutes
Total time:  45 minutes
8 servings
     
 

 HAPPY 

EASTER!