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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This recipe is rich and filling. I've tried so many tetrazzini recipes and this one so far is our favorite. Hope you give it a try and enjoy it! You may also substitute chicken or turkey in place of the ham. Ingredients:
5 tablespoons butter |
1/2 lb sliced fresh mushrooms |
1/2 cup chopped onion |
1/4 cup flour |
2 cups chicken broth |
1 1/4 cups milk or 1 1/4 cups cream |
1 cup shredded monterey jack and cheddar cheese blend |
1 teaspoon salt |
1/8 teaspoon pepper |
1 teaspoon lemon juice |
8 ounces spaghetti noodles, broken into thirds |
3 cups cooked ham, cubed |
4 ounces chopped pimiento, drained |
1/4 cup parmesan cheese |
1/4 cup toasted breadcrumb |
Directions:
1. Melt butter in a skillet. Saute mushrooms and onions, until most of mushroom liquid has evaporated.
2. Blend in flour until smooth.
3. Add broth, and milk or cream, stirring until smooth and thickened.
4. Add cheese, salt, pepper and lemon juice. Stir until cheese melts. Lower heat and simmer uncovered 10-15 minutes.
5. While sauce is simmering, cook spaghetti noodles. Drain noodles and add sauce along with ham and pimentos.
6. Spoon into greased 2 quart casserole and sprinkle with parmesan and bread crumbs. This freezes well.
7. Bake at 400 for 20-30 minutes.
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