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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I refined a recipe for Turkey Tetrazzini from a 1999 issue of TOH. Great way to use up leftover ham from any holiday. I have subbed out the ham for smoked turkey and it works well (still has that smoky flavor to it). It is truly simply and I promise it will be a crowd pleaser. . .you can totally make it ahead and freeze it for later so make extra! Ingredients:
2 1/2 cups broken uncooked spaghetti (2 inch pieces) |
1 chicken bouillon cube |
3/4 cup boiling water |
1 (10 3/4 ounce) can condensed cream of celery soup, undiluted |
1/2 teaspoon mccormick's season all (or seasoning of your choice. . .i like spike) |
2 celery ribs, thinly sliced |
1/8 teaspoon pepper |
1 1/2 cups cubed cooked ham (we prefer 2 cups) |
1 small onion, finely chopped |
2 (8 ounce) cans mixed mushrooms, drained |
1 cup fat free mozzarella cheese, shredded (sharp cheddar cheese is fabulous in here too) |
Directions:
1. Cook spaghetti according to directions on package.
2. While noodles are cooking, saute the celery and onion in the margarine for about 5-7 minutes until just about tender.
3. In the meanwhile, in a bowl, dissolve bouillon in water.
4. Add soup, pepper, seasoning, celery/onion, and cheese; mix well.
5. Place spaghetti, mushrooms, and ham in bowl and pour soup mixture over top. Stir well.
6. Transfer to a greased 8 inch square baking dish (I use 2 pie plates, serving 1 now and freezing 1 for later).
7. **You can cover with foil and freeze at this time if you wish.**.
8. 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!
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