Take-out Tuesday, Ham Tetrazzini with Mushrooms & Asparagus

I know things are Christmas Crazy right now, but pin this to make later with your leftover holiday ham~

ham tetrazzini with mushrooms and asparagus thepaintedapron.com

I promise you will thank me, HH raved about this for days

ham, mushroom and asparagus bake thepaintedapron.com

I usually make at least one casserole a week from what I have in my fridge, and this tetrazzini came together with some leftover frozen Thanksgiving ham, fresh mushrooms and asparagus

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Saute the ham over medium heat to get a little color and caramelization

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Chop the ham into fairly large pieces

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Saute the mushrooms quickly over medium high in the rendered ham fat, adding a dash of olive oil if necessary.  If you brown the mushrooms quickly, it keeps them from becoming rubbery later

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Break off tough ends of asparagus, rinse and wrap in a paper towel.  Microwave on high, 1-2 minutes.  Asparagus will be crisp tender. Cut into bite size pieces and add to skillet along with chopped ham

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Paired with my new favorite quick sauce, Light Asagio Romano Alfredo, it was a snap to put together for dinner

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Thin Alfredo sauce with a little cooking sherry, wine or broth.  Reserve 1/4 of sauce

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Mix well and add cooked thin spaghetti or angel hair pasta

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Turn into a cooking oil sprayed 8″ x 8″ baking dish

ham and mushroom tetrazzini thepaintedapron.com

Top with remaining sauce and a little fresh Parmesan

ham, mushroom and asparagus bake thepaintedapron.com

Bake for 45-60 minutes

Ham Tetrazzini with Mushrooms & Asparagus

  • Servings: 4-6
  • Difficulty: easy
  • Print

4-6 slices leftover baked ham

8 oz sliced mushrooms

20 stalks fresh asparagus

1 jar, 15 oz. Classico Light Asagio Romano Alfredo sauce

4 oz thin spaghetti [I like Barilla Plus Multigrain], cooked and drained

1/4 cup sherry, white wine, or chicken broth

2 oz freshly shaved Parmesan

olive oil

salt and pepper

Saute ham slices in a dry skillet over medium low to render any fat and to brown slightly.  Remove from pan.  Add mushrooms to skillet with a dash of olive oil.  Increase heat to medium high and quickly saute mushrooms until they are golden.  While mushrooms are cooking, chop the ham into bite size pieces.  Add ham back to pan with mushrooms.  Wrap asparagus in a paper towel and microwave 1 minute on high.  Cut into 1 inch pieces and add to skillet.  Pour 3/4 of the Alfredo sauce in pan along with sherry.  Add pasta, Season with salt and pepper and stir to combine.  Transfer mixture to a cooking oil sprayed 8″ x 8,” or 2 quart, baking dish.  Top with remaining sauce, then sprinkle with Parmesan.  At this point the dish can be refrigerated up to 24 hours.

Bake at 350 for 45-60 minutes or until golden and bubbly

note: This recipe as written is not a heavy casserole because of the lightness of the sauce and the thin spaghetti.  If you want a creamier, denser, casserole add 1 cup of part skim ricotta or 2% cottage cheese, or 4 oz low fat cream cheese to the mixture before baking.

ham and vegetable bake thepaintedapron.com

for another printable version of Ham Tetrazzini with Mushrooms & Asparagus click here

Enjoy!

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I will be sharing with the fabulous parties and blogs on my side bar and:

Melanie Makes

Memories by the Mile

The Freshman Cook

Comments
5 Responses to “Take-out Tuesday, Ham Tetrazzini with Mushrooms & Asparagus”
  1. Lynn says:

    I still have trying Tetrazzini on my radar! Bet the kids are excited, have a fun Christmas Jenna:@)

    Like

  2. Mary says:

    Jenna, I haven’t had tetrazzini in ages! I’ll have to look for the alfredo sauce! Wishing you and your family the Merriest of Christmases!

    Like

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