Ham Tetrazzini
"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."
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 4 ounces vermicelli, broken into 2 inch pieces
- 1 (4 ounce) can mushrooms
- 1 small onion, finely chopped
- 4 tablespoons margarine
- 1⁄4 cup flour
- 1⁄2 teaspoon dry mustard
- 1 1⁄2 cups milk
- 2 chicken bouillon cubes
- 2 cups ham, cut into bite-sized pieces
- parmesan cheese
directions
- Cook vermicelli according to package directions; return to pan.
- Drain liquid from mushrooms and add enough water to make 1 cup; dissolve the bouillon cubes in this liquid.
- In a medium saucepan, saute the onion in the margarine until soft.
- Stir in flour and mustard; cook, stirring constantly, just until bubbly.
- Stir in the milk and the mushroom liquid mixture.
- Cook and stir until the sauce thickens and boils for 1 minute.
- Pour sauce over vermicelli, then stir in mushrooms and ham.
- Pour into a baking dish that has been sprayed with nonstick spray.
- Sprinkle with Parmesan. (Amount to taste, but I think it tastes best with the top surface of the casserole pretty much covered.)
- Bake at 350° about 1/2 hour, or until bubbly hot.
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Reviews
-
This was fairly easy to make. I fried the ham cubes a little bit and added more mustard.We thought this dish was delicious and would make it again. -
Delicious! I made as directed with 2 exceptions. Used chicken broth instead of water and added a couple of handfulls of french style frozen green beans to the liquid portion, Comes together very quickly and is very flavorable. Thanks for posting Jo Ann! -
Great recipe! I added a little more mustard, salt and peper. I think it would be good using chicken or turkey too. -
Very Good! Only changes I made were to add some baby peas and since I didn't have Parmesan I topped with Romano. Very good comfort meal. Ty for posting/ -
This dish was absolutely the best. Of course I had to improvise a little I omitted the mushrooms, added way more onions, and made extra sauce! The family loved it, I've made it twice now. (Oh yeah, the first time I made it, I didn't have Vermicelli noodles, so I used Angle Hair Pasta, I think it turned out better!)
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Tweaks
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Delicious! I made as directed with 2 exceptions. Used chicken broth instead of water and added a couple of handfulls of french style frozen green beans to the liquid portion, Comes together very quickly and is very flavorable. Thanks for posting Jo Ann!
RECIPE SUBMITTED BY
Jo Ann L
San Jose, CA
I am a retired community college instructor. I taught Communication Studies for 36 years, 34 of them at a community college in California. I do a lot of church volunteer work, and a lot of pitterputtering, and retirement is great!
