Jds 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:

• 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.

JD'S HAM TETRAZZINI

Steps:

• Cook spaghetti according to directions on package.
• While noodles are cooking, saute the celery and onion in the margarine for about 5-7 minutes until just about tender.
• In the meanwhile, in a bowl, dissolve bouillon in water.
• Add soup, pepper, seasoning, celery/onion, and cheese; mix well.
• Place spaghetti, mushrooms, and ham in bowl and pour soup mixture over top. Stir well.
• Transfer to a greased 8 inch square baking dish (I use 2 pie plates, serving 1 now and freezing 1 for later).
• **You can cover with foil and freeze at this time if you wish.**.
• Bake uncovered at 350 degrees for 30-40 minutes (or until heated through). Feel free to just microwave this for a total of 10 minutes, stirring half way through, as long as you use microwave safe dishes!

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.

HAM (OR CHICKEN, OR TURKEY) TETRAZZINI

Steps:

• Preheat oven to 400.
• Melt 1/2C butter in medium saucepan over mdm to mdm-high heat.
• Whisk in flour, gradually add milk and broth. Continue stirring constantly until sauce is thickened and smooth - being careful not to let it boil.
• Blend in pepper and sherry.
• Stir in cream and remove from heat.
• Cook and drain spaghetti.
• Melt 2 Tbsp butter in medium skillet. Saute green peppers for approximately 3 minutes or until soft.
• Mix ham, peppers, spaghetti and sauce.
• Pour into a 9x13 baking dish.
• Sprinkle with grated parmesan and breadcrumbs.
• Bake for 20 to 30 minutes or until hot an bubbly.

HAM TETRAZZINI

Steps:

• Cook spagetti according to package directions; drain well.
• Melt butter in saucepan.
• Saute mushrooms and green pepper until tender and mushroom liquid has evapourated.
• Blend in flour, salt, bouillon mix and oregano.
• Gradually stir in milk.
• Cook over medium heat, stirring constantly, until mixture just comes to a boil and thickens.
• Add ham and cooked spagetti.
• Place in a greased baking dish and sprinkle with cheese.
• Bake at 350 for 25-30 minutes or until hot and bubbly.

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.