Transform your leftover ham into this luxurious leftover ham tetrazzini that rivals any restaurant’s best pasta dish. This creamy, cheesy casserole combines tender pasta, mushrooms, and chunks of ham in a rich sauce that’ll make your family forget it started as leftovers. Perfect for using up holiday ham, this leftover ham tetrazzini delivers comfort food heaven with minimal effort and maximum flavor.
SERVES: 4 | PREP: 20 MIN | COOK: 35 MIN | TOTAL: 55 MIN
Ingredients
For the Pasta & Ham Base
| Ingredient | Amount |
|---|---|
| Spaghetti or linguine | 12 oz |
| Leftover ham, diced | 3 cups (about 1 lb) |
| Butter | 4 tablespoons |
| Olive oil | 1 tablespoon |
For the Mushroom Layer
| Ingredient | Amount |
|---|---|
| White mushrooms, sliced | 8 oz (about 3 cups) |
| Garlic, minced | 4 cloves |
| Onion, finely diced | 1 medium |
| Dry sherry or white wine | 1/4 cup |
For the Cream Sauce
| Ingredient | Amount |
|---|---|
| All-purpose flour | 1/3 cup |
| Chicken broth | 2 cups |
| Heavy cream | 1 cup |
| Whole milk | 1/2 cup |
| Dijon mustard | 1 tablespoon |
| Nutmeg, ground | 1/4 teaspoon |
| Salt | 1 teaspoon (adjust to taste) |
| Black pepper | 1/2 teaspoon |
For the Topping
| Ingredient | Amount |
|---|---|
| Parmesan cheese, grated | 1 cup |
| Panko breadcrumbs | 1/2 cup |
| Butter, melted | 2 tablespoons |
| Fresh parsley, chopped | 2 tablespoons |
Step-by-Step Instructions
Phase 1: Prep Work (5 minutes)
Step 1: Preheat your oven to 375°F and position the rack in the middle. Grease a 9×13 inch baking dish with butter or cooking spray, making sure to coat the corners where the sauce tends to stick.
Step 2: Dice your leftover ham into 1/2-inch cubes. Bigger chunks are better than smaller ones because they stay moist and flavorful during baking. If your ham has a fatty edge, leave it on – it adds flavor and keeps the meat tender.
Step 3: Slice the mushrooms 1/4-inch thick so they cook evenly and don’t turn mushy. Mince the garlic finely and dice the onion into pieces about the size of a pea. Having everything ready before you start cooking makes the process smooth and stress-free.
Phase 2: Cook the Pasta (10 minutes)
Step 4: Bring a large pot of salted water to a rolling boil. The water should taste like seawater – this is your only chance to season the pasta from the inside. Add 1 tablespoon of salt to the water.
Step 5: Add the pasta and cook for 2 minutes LESS than the package directions say. We want it al dente because it’ll continue cooking in the oven. Undercooked pasta at this stage means perfectly cooked pasta in the final dish.
Step 6: Drain the pasta but DON’T rinse it. The starch on the surface helps the sauce cling to every strand. Toss it with 1 tablespoon of olive oil to prevent sticking while you make the sauce.
Phase 3: Build the Sauce Base (8 minutes)
Step 7: Melt 2 tablespoons butter in a large skillet over medium-high heat. When it stops foaming and smells nutty, add the mushrooms. Don’t stir them for the first 2 minutes – this lets them brown instead of steam.
Step 8: Once the mushrooms are golden brown on one side (you’ll see beautiful caramelization), stir them and cook for another 3 minutes. They should reduce in size by half and release their moisture. Season with a pinch of salt.
Step 9: Push the mushrooms to the side of the pan and add the diced onion to the cleared space. Cook for 2 minutes until it becomes translucent. Add the minced garlic and cook for just 30 seconds – garlic burns quickly and turns bitter if cooked too long.
Step 10: Pour in the sherry or white wine, scraping up all the brown bits stuck to the pan. These bits are pure flavor gold. Let the wine bubble and reduce by half, about 1-2 minutes. This cooks off the alcohol but keeps the depth of flavor.
Phase 4: Create the Creamy Sauce (10 minutes)
Step 11: Reduce heat to medium and add the remaining 2 tablespoons butter to the mushroom mixture. Once melted, sprinkle in the flour and stir constantly for 2 minutes. This cooks out the raw flour taste and creates a paste called a roux that’ll thicken your sauce.
Step 12: Slowly pour in the chicken broth while whisking continuously. Start with just a splash, whisk until smooth, then add more. This prevents lumps from forming. The mixture will look thin at first but will thicken as it heats.
Step 13: Once all the broth is incorporated, add the heavy cream and milk. Whisk everything together and bring to a gentle simmer. You’ll see small bubbles around the edges – that’s perfect. Don’t let it boil hard or the cream might break.
Step 14: Stir in the Dijon mustard, nutmeg, salt, and black pepper. The mustard adds a subtle tang that cuts through the richness, and the nutmeg (though you can’t quite taste it) makes the cream sauce taste deeper and more complex.
Step 15: Let the sauce simmer gently for 3-4 minutes, stirring occasionally. It should coat the back of a spoon and be thick enough that you can draw a line through it with your finger. If it’s too thick, add a splash of milk. Too thin? Let it simmer longer.
Phase 5: Combine & Bake (12 minutes prep, 25 minutes baking)
Step 16: Remove the sauce from heat and stir in 3/4 cup of the Parmesan cheese. It’ll melt into the sauce and add a salty, savory depth. Taste the sauce now and adjust the seasoning – remember that the ham adds saltiness too.
Step 17: Add the cooked pasta and diced ham to the sauce, tossing everything together until every strand is coated. The pasta should be swimming in sauce because some will absorb during baking. If you’re adding ham with different textures (like some crispy edges from reheating), mix them in now for variety in every bite.
Step 18: Transfer everything to your prepared baking dish, spreading it evenly. Use a spatula to make sure the corners are filled – trapped air pockets can cause uneven cooking.
Step 19: Mix the panko breadcrumbs with 2 tablespoons melted butter and the remaining 1/4 cup Parmesan. Sprinkle this mixture evenly over the top. The butter ensures golden, crispy breadcrumbs instead of dry, pale ones.
Step 20: Bake uncovered for 25 minutes, or until the sauce is bubbling around the edges and the top is golden brown. If the breadcrumbs are browning too quickly (check at 15 minutes), tent loosely with foil. Let it rest for 5 minutes before serving – this lets the sauce thicken slightly and makes serving easier. Garnish with fresh parsley for a pop of color and freshness.
Chef’s Notes
Ham Selection Matters: Honey-glazed or maple-glazed leftover ham works beautifully in this dish because the sweetness balances the savory sauce. Smoked ham adds a deeper flavor that makes people think you used bacon. Avoid ultra-salty deli ham or it’ll overpower the delicate cream sauce.
Make It Extra Creamy: For an even richer leftover ham tetrazzini, replace half the milk with additional heavy cream. Some cooks add 1/2 cup of cream cheese to the sauce for ultra-creamy texture that clings to the pasta like velvet.
Wine Substitute: Don’t have sherry or white wine? Use the same amount of chicken broth with 1 tablespoon of lemon juice. The acid brightens the dish the same way wine does and prevents the sauce from tasting flat.
Pasta Shape Flexibility: While spaghetti is traditional, try penne, rigatoni, or even egg noodles. Short pasta shapes hold more sauce in their nooks, creating little pockets of creamy goodness in every bite.
Nutrition Information (Per Serving)
- Calories: 685
- Protein: 38g
- Carbohydrates: 58g
- Fat: 32g
- Saturated Fat: 18g
- Fiber: 3g
- Sugar: 6g
- Sodium: 1,240mg
Creative Variations
1. Turkey Tetrazzini Twist
Use leftover turkey instead of ham for a post-Thanksgiving treat. Add 1/2 teaspoon of dried sage to the sauce and substitute Swiss cheese for half the Parmesan. The flavors mirror traditional turkey dinner and work beautifully with mushrooms.
2. Spicy Cajun Style
Stir 1 tablespoon of Cajun seasoning into the sauce and add 1/2 cup diced bell peppers with the onions. Top with pepper jack cheese instead of Parmesan for a Southern kick that transforms this classic. For more creative ways to use leftover ham, check out this leftover ham carbonara that brings Italian flair to your extras.
3. Veggie-Loaded Version
Double the mushrooms and add 1 cup each of frozen peas and diced roasted red peppers. Stir them into the sauce during the last 2 minutes of cooking so they heat through without getting mushy. This adds color, nutrients, and makes the dish stretch further.
4. Mexican-Inspired Fiesta
Replace the cream sauce with a green chili cream sauce using 1 cup salsa verde and 4 oz cream cheese. Top with pepper jack and crushed tortilla chips instead of breadcrumbs. If you love creative ham transformations, these leftover ham tacos offer another exciting direction for your extras.
Storage & Reheating
Refrigerator Storage: Transfer cooled tetrazzini to an airtight container and refrigerate for up to 4 days. The pasta will absorb sauce as it sits, so it might look drier than when freshly baked. Add a splash of milk or cream when reheating.
Freezer Storage: This dish freezes beautifully for up to 3 months. Assemble completely but don’t bake. Wrap the dish tightly with plastic wrap, then aluminum foil. Write the date and reheating instructions on the foil. Thaw overnight in the refrigerator before baking as directed, adding 10 minutes to the baking time.
Reheating Individual Portions: Microwave single servings for 2-3 minutes on 70% power, stirring halfway through. Add 1-2 tablespoons of milk before reheating to restore the creamy texture. Cover with a damp paper towel to prevent the top from drying out.
Reheating the Whole Dish: Cover with foil and bake at 350°F for 20-25 minutes, removing the foil for the last 5 minutes to re-crisp the top. The internal temperature should reach 165°F for food safety. If it seems dry, drizzle 1/4 cup of chicken broth or cream over the top before reheating.
Troubleshooting Common Problems
Problem 1: Sauce Is Too Thick or Gluey Your roux cooked too long or you didn’t add enough liquid. Fix it by stirring in warm chicken broth or milk 1/4 cup at a time until it reaches the right consistency. Heat gently while stirring to incorporate the liquid smoothly without creating lumps.
Problem 2: Sauce Is Too Thin and Watery This happens when the sauce didn’t simmer long enough or mushrooms released too much water. Make a slurry by mixing 1 tablespoon cornstarch with 2 tablespoons cold water. Stir it into the simmering sauce and cook for 2 minutes until thickened. Cornstarch thickens faster than flour and won’t add a pasty taste.
Problem 3: Top Is Burning Before Inside Is Hot Your oven temperature is too high or the rack is too close to the heating element. Move the dish to a lower rack and reduce temperature to 350°F. Tent with foil to protect the top while the inside finishes cooking. Check the internal temperature with a thermometer – it should reach 165°F.
Problem 4: Pasta Is Mushy You either cooked the pasta too long initially or baked the dish too long. Remember to undercook pasta by 2 minutes during the boiling stage. If making ahead, undercook it by 3 minutes since it’ll soften in the sauce while sitting. Once baked, serve within 10 minutes for best texture.
Problem 5: Dish Tastes Bland Leftover ham varies in saltiness, so you need to taste and adjust. Add salt 1/4 teaspoon at a time, stirring and tasting between additions. Boost flavor with an extra tablespoon of Dijon mustard, a squeeze of lemon juice, or a pinch of red pepper flakes. Fresh herbs like thyme or tarragon added at the end can wake up a flat-tasting sauce.
Equipment Essentials
- Large pot (6+ quarts) for boiling pasta
- 9×13 inch baking dish for casserole
- Large skillet or sauté pan (12 inch) for sauce
- Whisk for smooth sauce
- Wooden spoon for stirring
- Colander for draining pasta
- Box grater for cheese (pre-shredded works but fresh melts better)
- Chef’s knife for chopping
- Cutting board
- Measuring cups and spoons
Optional but Helpful:
- Garlic press saves time
- Instant-read thermometer ensures proper reheating
- Bench scraper for easy pan cleanup
Shopping List by Store Section
Meat Department
- Leftover ham (1 lb, already have from previous meal)
Dairy Case
- Butter (6 tablespoons total)
- Heavy cream (1 cup)
- Whole milk (1/2 cup)
- Parmesan cheese (1 cup grated)
Produce Section
- White mushrooms (8 oz)
- Yellow onion (1 medium)
- Fresh garlic (4 cloves)
- Fresh parsley (1 small bunch)
Pasta Aisle
- Spaghetti or linguine (12 oz)
- Panko breadcrumbs (1/2 cup)
Baking Aisle
- All-purpose flour (1/3 cup)
- Ground nutmeg (check spice rack first)
Condiment Aisle
- Dijon mustard (1 tablespoon)
- Olive oil (likely have)
Alcohol Section (or Substitute)
- Dry sherry or white wine (1/4 cup)
Canned Goods
- Chicken broth (2 cups or one 14.5 oz can)
Pantry Staples to Check
- Salt
- Black pepper
Success Secrets
1. Salt Your Pasta Water Generously The water should taste as salty as the ocean. This is your only chance to season the pasta from the inside out. Under-salted pasta water creates bland noodles that no amount of sauce can fix.
2. Undercook Your Pasta Cook it 2 full minutes less than the package says. The pasta continues cooking in the hot sauce and again in the oven. Properly undercooked pasta will be firm to the bite now but perfect after baking.
3. Don’t Skimp on the Sauce Your leftover ham tetrazzini should look almost soupy when it goes into the oven. The pasta absorbs a surprising amount of liquid during baking. What seems like too much sauce raw becomes just right after 25 minutes in the oven.
4. Let It Rest Before Serving Give the dish 5 minutes to rest after pulling it from the oven. The sauce thickens as it cools slightly, making it easier to serve neat portions. Cutting into it immediately creates a runny mess on the plate.
5. Taste and Adjust at Every Stage Season the mushrooms while cooking, taste the sauce before adding the pasta, and do a final check before baking. Each component should taste good on its own. Ham saltiness varies wildly, so trust your palate over the recipe measurements for salt.
This leftover ham tetrazzini turns yesterday’s dinner into today’s comfort food masterpiece. The creamy sauce, tender pasta, and golden breadcrumb topping create layers of texture that make every bite interesting. Whether you’re feeding hungry family members or impressing dinner guests, this recipe proves that leftovers can be even better than the original meal.
