Ham Tetrazzini Pasta Bake (Print Version)
Tender spaghetti tossed with diced ham, creamy cheeses, and vegetables baked to golden perfection.
# Ingredients:
Pasta
01 -
1 lb dry thin spaghetti
Sauce
02 -
10 oz can cream of chicken soup, undiluted
03 -
10 oz can cream of mushroom soup, undiluted
04 -
2 cups sour cream
05 -
½ cup butter, melted
06 -
½ cup low-sodium chicken broth
07 -
1 tsp salt
08 -
½ tsp pepper
09 -
¼ tsp garlic powder
Vegetables
10 -
½ cup frozen peas and carrots
Protein
11 -
1 lb cooked ham, diced small
Cheese
12 -
2 cups shredded Colby Jack cheese
13 -
2 tbsp grated Parmesan cheese
Garnish
14 -
Fresh chopped parsley
# Instructions:
01 -
Preheat the oven to 350°F. Lightly coat a 9x13 inch baking dish with nonstick cooking spray and set aside.
02 -
Boil salted water in a large pot and cook the thin spaghetti until al dente according to package instructions. Drain thoroughly.
03 -
In a large mixing bowl, whisk together cream of chicken soup, cream of mushroom soup, sour cream, melted butter, chicken broth, salt, pepper, and garlic powder until smooth.
04 -
Fold in frozen peas and carrots, diced ham, and cooked spaghetti into the sauce mixture, tossing until everything is evenly coated.
05 -
Transfer the combined mixture into the prepared baking dish. Evenly sprinkle the shredded Colby Jack and grated Parmesan cheeses over the top.
06 -
Cover the dish with foil and bake in the preheated oven for 30 minutes.
07 -
Remove the foil and continue baking for an additional 15 minutes, until the cheese is melted and the casserole is heated through.
08 -
Remove from oven, sprinkle with fresh chopped parsley, and let stand for 5 to 10 minutes before serving.
# Notes:
01 -
Allowing the casserole to rest before serving ensures flavors meld and prevents burning of the mouth from hot cheese.