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Square overhead shot of a bowl of ham tetrazzini casserole on a table.
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5 from 2 votes

Dump-and-Bake Ham Tetrazzini

An easy, creamy, ham tetrazzini casserole is ready for the oven in just 10 minutes!
Course Dinner
Cuisine American
Keyword ham and noodle casserole, ham casserole, ham casserole with noodles, ham tetrazzini, ham tetrazzini casserole
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 people
Calories 354kcal
Author Blair Lonergan

Ingredients

  • 2 cups low-sodium chicken broth (or sub with water)
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 8 ounces uncooked spaghetti, broken into pieces
  • ½ lb. cooked, diced ham (about 1 ½ cups)
  • 4 ounces sliced fresh mushrooms
  • 1 teaspoon minced or grated fresh garlic
  • Ground black pepper, to taste
  • ½ cup frozen peas
  • ½ cup grated Swiss cheese, Gruyere cheese, mozzarella cheese, or cheddar cheese
  • Optional garnish: chopped fresh parsley

Instructions

  • Preheat oven to 425°F. Grease a 2-quart (about 11 x 7-inch or 9-inch square) baking dish or spray with nonstick cooking spray. Set aside.
  • In a large bowl, whisk together chicken broth and condensed soup until smooth. Add the uncooked spaghetti, ham, mushrooms, garlic, and ground black pepper. Stir to combine everything together.
    Whisking together ingredients for ham tetrazzini in a metal mixing bowl.
  • Transfer the mixture to the prepared baking dish, using your hands or a wooden spoon to gently press all of the ingredients into an even layer. Cover tightly with aluminum foil and bake for 45 minutes.
    Ham tetrazzini ingredients in a baking dish.
  • Uncover; stir gently. At this point, check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then, move on to the next step.
    Process shot showing how to make ham tetrazzini casserole.
  • Stir in the frozen peas and sprinkle the shredded cheese on top. Return the dish to the oven (uncovered), and bake until the pasta is tender and the cheese is melted, about 5-10 more minutes.
    Square overhead shot of a dish of baked ham tetrazzini.
  • Garnish with chopped fresh parsley and serve.
    Overhead shot of two bowls of baked ham tetrazzini on a wooden table.

Notes

  • Total cooking time will vary depending on the type of pan that you use and on your individual oven. A glass or ceramic casserole dish will take longer than a metal pan, for instance. The metal pan may only need 40 minutes before the pasta is al dente. To know when your casserole is done, taste a bite of the pasta. The noodles should be tender and the sauce should be thicker.
  • Be careful not to overbake the casserole or the pasta will become mushy.
  • The sauce will continue to thicken as the casserole rests and cools.
  • Use low-sodium chicken broth or water. The soup and ham add a good amount of salt on their own.
  • Try seasoning the dish with other herbs and spices that you enjoy. Good options include garlic powder, onion powder, paprika, thyme, rosemary, basil, oregano, chives, and parsley.
  • Cooking for a smaller family? Cut all of the ingredients in half and bake the casserole in an 8-inch square dish. The cooking instructions remain the same.

Nutrition

Serving: 1/4 of the casserole | Calories: 354kcal | Carbohydrates: 49g | Protein: 25g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 40mg | Sodium: 880mg | Potassium: 383mg | Fiber: 3g | Sugar: 5g | Vitamin A: 224IU | Vitamin C: 8mg | Calcium: 121mg | Iron: 2mg