Baked Ham Tetrazzini Food

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:

• 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.

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.

CHICKEN AND HAM TETRAZZINI

Steps:

• Cook spaghetti according to directions, omitting salt and fat; drain well.
• Rinse under cold running water; drain well and set aside Melt margarine in a large nonstick skillet over medium-high heat.
• Add mushrooms and next 3 ingredients saute 4 minutes or until tender.
• Stir in flour, poultry seasoning, and 1/2 tsp pepper; cook, stirring constantly 30 seconds.
• Gradually add milk, and cook stirring constatntly, 1 1/2 minutes or until thickened.
• Remove from heat, and stir in 1/4 cup cheddar cheese, stirring until cheese melts.
• Add chicken, ham 1/3 cup parmesan, and next 3 ingredients, stirring well Combine spaghetti and chicken mixture in a large bowl, stir well.
• Spoon mixture into 13X9X2 baking dish coated with cooking spray Combine remaining 1/3 cup parmesan cheese and paprika and stir well.
• Sprinkle parmesan cheese mixture, remaining 1/3 cup cheddar cheese, and almonds in alternating diagonal rows across top of casserole.
• Bake uncovered at 350F for 20 minutes or until bubbly.
• *Noteif you want to set this up to 4 hours ahead, just omit cheese almond topping; cover and chill.
• Add topping just before baking.

LIGHT HAM TETRAZZINI

Steps:

• In a 5-qt. slow cooker, mix the first 6 ingredients. Cook, covered, on low 4-5 hours or until heated through., To serve, cook spaghetti according to package directions; drain. Add spaghetti and cheese to slow cooker; toss to combine.