CREAMY CHEESY HAM TETRAZZINI Left Over Holiday Ham Casserole

Ingredients

• 2 cups Ham (diced leftover holiday ham, fully cooked)
• 16 oz Spaghetti (thin spaghetti, whole‑grain or regular)
• 1 cup Frozen Peas (no need to thaw)
• 8 oz Sharp Cheddar Cheese (shredded; divided 4 oz for sauce, 4 oz for topping)
• 4 Tbsp Unsalted Butter (cut into pieces)
• 1 Tbsp Olive Oil (extra‑virgin preferred)
• 1 medium Yellow Onion (peeled and diced)
• 2.5 tsp Garlic (minced; fresh or jarred)
• 0.25 cup All-Purpose Flour (for roux)
• 2 cups Chicken Broth (low‑sodium preferred)
• 1 cup Heavy Whipping Cream (or half‑and‑half)
• ½ Tbsp Salt (for pasta water and seasoning)
• ¼ tsp Black Pepper (freshly ground)
• 1 spray Cooking Spray (to grease 9×13 baking pan)

Instructions

1. Boil Pasta

   Fill a large pot with water, add a lid, bring to a rapid boil, season with ½ Tbsp salt, break the spaghetti in half and add to the water.

   Time: PT10M

2. Drain Pasta

   When the pasta is al dente, drain it in a colander and set aside.

   Time: PT2M

3. Prep Vegetables & Ham

   Dice the medium yellow onion, mince 2½ tsp garlic, and dice 2 cups cooked ham into bite‑size pieces.

   Time: PT5M

4. Sauté Onion & Garlic

   In a large deep skillet over medium‑high heat, melt 4 Tbsp butter, add 1 Tbsp olive oil, then add the diced onion. Cook until softened, about 3 minutes, then add the minced garlic and cook 1 minute more.

   Time: PT4M

5. Make the Roux

   Sprinkle ¼ cup all‑purpose flour over the softened onion‑garlic mixture. Whisk continuously for 1‑2 minutes until the flour turns a light golden color.

   Time: PT2M

6. Build the Sauce

   Gradually whisk in ½ cup chicken broth, ½ cup pasta water (or regular water), and 1 cup heavy whipping cream. Bring to a gentle boil, stirring constantly, then add another 1 cup chicken broth. Let the mixture simmer until it thickens, about 5 minutes.

   Time: PT5M

7. Incorporate Cheese

   Reduce heat to low and whisk in 4 oz shredded sharp cheddar until almost melted. Season with a pinch of salt and pepper, taste and adjust.

   Time: PT3M

8. Add Peas and Ham

   Stir in 1 cup frozen peas (no need to thaw) and the diced ham. Add a splash more chicken broth if the sauce looks too thick. Heat through for 2‑3 minutes.

   Time: PT3M

9. Combine Pasta and Sauce

   Add the drained spaghetti to the skillet. Using tongs, toss gently until every strand is evenly coated with the creamy sauce.

   Time: PT2M

10. Transfer to Baking Dish

    Spray a 9×13‑inch baking pan with cooking spray. Pour the pasta mixture into the pan, spreading evenly. Sprinkle the remaining 4 oz shredded cheddar over the top.

    Time: PT3M

11. Bake

    Preheat the oven to 350°F. Bake the casserole for 20‑25 minutes, until the top cheese is melted, bubbly, and lightly golden.

    Time: PT25M

    Temperature: 350°F

12. Rest and Serve

    Remove from oven, let rest 5 minutes, then serve hot with a large spoon.

    Time: PT5M

Nutrition Facts

Calories

460

Protein

22 g

Carbohydrates

45 g

Fat

22 g

Fiber

4 g