Cheesy Baked Ham Tetrazzini Recipe

This is a delicious way to use leftover honey-baked ham from holiday dinners or any time you have extra ham on hand.

Use the table of contents on the original page to jump to the section you need. Below you’ll find an overview, clear instructions, storage tips, variations, and the full printable recipe card.

❤️ Why you’ll love it

• A cozy, comforting casserole that’s been a family favorite for generations
• A satisfying blend of savory flavors with creamy sauce and a crisp topping
• An excellent way to use leftover holiday ham without a lot of fuss

Ham tetrazzini is a simple, hearty dish: tender pasta folded into a creamy cheese sauce with diced ham and a crunchy topping. It comes together quickly and bakes into a comforting meal that feeds a crowd or makes great leftovers.

🧾 Ingredients

The list below gives an overview of what you’ll need. Full measurements and step-by-step instructions are included in the recipe card at the bottom of the page.

🔪 Instructions (overview)

This is a concise overview of the method. The complete instructions are reproduced in the recipe card below for easy printing.

1. Sauté onion and garlic in butter, then whisk in cream soups, cream cheese, evaporated milk, and some shredded cheese to make a smooth sauce.
2. Stir in diced ham and pimentos, then toss in cooked, drained pasta to coat evenly.
3. Transfer the mixture to a greased casserole dish and bake covered until bubbly.
4. Uncover, top with remaining cheese and French-fried onions, then bake until the cheese melts and the topping is golden.

🥫 Storage

Ham tetrazzini makes excellent leftovers. Once cooled, cover the baking dish tightly with plastic wrap or transfer portions to airtight containers. Store in the refrigerator and use within a few days.

Important: leftover cooked ham itself is typically good for up to five days. Using older ham in the casserole does not extend the ham’s safe storage time, so the casserole should be eaten within the remaining safe days for the ham you used.

To reheat, warm the casserole covered in a 350°F oven until heated through, or reheat individual portions in the microwave. Reheating on the stovetop is possible but will soften the crispy onion topping.

📖 Variations

Ham tetrazzini is adaptable. Swap proteins, cheeses, or vegetables to suit what you have on hand.

• Make a turkey tetrazzini using leftover Thanksgiving turkey instead of ham.
• Use your favorite pasta shape; sturdier shapes like penne, elbows, and spaghetti hold up well in the bake.
• Substitute cream-of-chicken or cream-of-mushroom soup with gravy or a homemade white sauce if preferred.
• Try Swiss, pepper jack, or a blend of cheeses in place of cheddar and mozzarella.
• Sauté mushrooms with the onion for extra flavor and texture.
• Replace pimentos with chopped roasted red pepper or diced bell pepper.
• Add frozen peas, broccoli florets, or chopped asparagus to stretch the meal and add vegetables.
• A splash of white wine or dry sherry in the sauce can brighten the flavor.
• Instead of fried onion topping, use a mix of grated Parmesan and fresh breadcrumbs for a crunchy finish.
• Fresh herbs—parsley, thyme, or sage—complement the creamy sauce nicely.

💭 Things to know

Tip: If you don’t have leftover holiday ham, a precooked ham steak or thickly sliced deli ham works fine. Ask the deli to slice a few half-inch pieces if you prefer thicker, meaty bites.

• Cook pasta to just al dente. It will finish cooking in the oven and absorb some sauce.
• Brown the onions and garlic to develop flavor, but avoid burning the garlic.
• If your casserole dish is full, place it on a baking sheet to make it easier to move and to catch any overflow.
• If reheating with foil, lightly coat the underside with nonstick spray to prevent it from sticking to cheese.
• You can assemble the casserole a day or two ahead—cover and refrigerate, leaving the cheese and fried onion topping off until baking time. Let a cold dish sit at room temperature 20–30 minutes before putting it into a hot oven to avoid thermal shock.

👩‍🍳 FAQs

📚 Related recipes

• Cream Cheese Pasta — a quick weeknight dish that pairs well with leftover meats or vegetables.
• Chicken Tetrazzini Southwestern Style — a bolder, spicier take on the classic.
• Slow Cooker Scalloped Potatoes and Ham — another great way to use leftover ham in a comforting, creamy casserole.

🍽️ Serve with…

• Broccoli-cauliflower salad or other crisp vegetable salads
• Old-fashioned buttery rolls or warm crusty bread
• Pecan cranberry cookies or a simple dessert to finish the meal

There are many side dishes that pair well with a rich baked pasta—green salads, roasted vegetables, and simple breads all work nicely.

📞 The last word

Adjust the recipe servings in the printable card below if you need more or fewer portions. Save this recipe for holidays or when you want an easy, crowd-pleasing casserole that makes the most of leftover ham.

If you enjoy this recipe, please consider saving it and leaving a rating.

📖 Recipe

Ham Tetrazzini

Ham tetrazzini is a hearty family casserole of pasta, creamy cheese sauce, diced ham, and a crisp onion topping—perfect for using holiday leftovers.

Course: Main Dish (Quick and Easy)

Cuisine: American – Vintage

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Servings: 8

Calories: 610

Ingredients

• 16 ounces spaghetti, broken in thirds
• 3 tablespoons butter
• 1 cup yellow onion, chopped
• 2 cloves garlic, minced
• 10.75 ounces cream of chicken soup
• 10.75 ounces cream of mushroom soup
• 4 ounces cream cheese, cut into cubes
• 12 ounces evaporated milk
• 1 cup Cheddar cheese, shredded
• ½ cup Mozzarella cheese, shredded
• 2 cups ham, diced
• 2 ounces pimentos, drained
• ½ cup French fried onions
• 3 tablespoons fresh parsley, chopped

Instructions

1. Preheat oven to 350°F (175°C).
2. Grease a 2-quart casserole dish.
3. Mix the Cheddar and Mozzarella and set aside.
4. Cook the spaghetti according to package directions until just al dente; drain and set aside.
5. Melt butter in a heavy saucepan over medium heat. Sauté the onion until it begins to soften, then add the garlic and cook about a minute, stirring often—do not let the garlic burn.
6. Whisk in the cream of chicken soup, cream cheese, evaporated milk, and 1 cup of the cheese mixture. Heat, stirring constantly, until the cheese melts and the sauce is smooth.
7. Add the diced ham and drained pimentos, stirring to combine.
8. Stir in the cooked spaghetti until well coated with the sauce.
9. Spoon the mixture into the prepared casserole dish. Cover with aluminum foil and bake for 20 minutes.
10. Uncover, sprinkle with the remaining cheese mixture and the French fried onions. Bake 5–10 more minutes, or until the cheese is melted and the topping is golden.
11. Sprinkle with chopped parsley before serving.

Notes

Storage: After baking, cool, then cover tightly or transfer to an airtight container. Refrigerate and use within a few days, keeping in mind the remaining shelf life of the ham you used.

To reheat: Warm covered in a 350°F oven until heated through, or microwave individual portions. Reheating on the stovetop will soften the crispy topping.

Tips:

• Use precooked ham steak or thick deli slices if you don’t have leftover holiday ham.
• Avoid overcooking the pasta—al dente is best for baking.
• Caramelizing the onions longer will deepen the sauce’s flavor.
• Assemble ahead and refrigerate, but add the fried onion topping and remaining cheese just before baking. Let the dish warm slightly at room temperature before placing in a hot oven to avoid cracking glass bakeware.

Nutrition Facts

Calories: 610 kcal | Carbohydrates: 57 g | Protein: 27 g | Fat: 30 g

Nutrition information is an estimate. If you need exact values for medical reasons, please calculate using your preferred tool.

This recipe has been tested multiple times. Substitutions and technique changes may alter the result.