Ham Tetrazzini

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“This is a favorite dish from my childhood. I don't know where my mother got the recipe, but it is obviously a variation on the more familiar Turkey Tetrazzini.”

Ingredients Nutrition


  1. Cook vermicelli according to package directions; return to pan.
  2. Drain liquid from mushrooms and add enough water to make 1 cup; dissolve the bouillon cubes in this liquid.
  3. In a medium saucepan, saute the onion in the margarine until soft.
  4. Stir in flour and mustard; cook, stirring constantly, just until bubbly.
  5. Stir in the milk and the mushroom liquid mixture.
  6. Cook and stir until the sauce thickens and boils for 1 minute.
  7. Pour sauce over vermicelli, then stir in mushrooms and ham.
  8. Pour into a baking dish that has been sprayed with nonstick spray.
  9. Sprinkle with Parmesan. (Amount to taste, but I think it tastes best with the top surface of the casserole pretty much covered.)
  10. Bake at 350° about 1/2 hour, or until bubbly hot.

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