The Painted Apron

Take-out Tuesday, Ham Tetrazzini with Mushrooms & Asparagus

Posted by the Painted Apron on December 23, 2014 · 7 Comments 

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

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

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

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

Chop the ham into fairly large pieces

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

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

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

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

Mix well and add cooked thin spaghetti or angel hair pasta

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

Top with remaining sauce and a little fresh Parmesan

Bake for 45-60 minutes

Ham Tetrazzini with Mushrooms and Asparagus

Perfect for leftover ham, this tetrazzini will star on your table

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Course Brunch, Main Course

Cuisine American

Servings 4

Ingredients

  

• 4-6 slices leftover baked ham
• 8 oz sliced mushrooms
• 20 stalks fresh asparagus
• 15 oz Classico Light Asagio Romano Alfredo sauce or 2 cups 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

Instructions

 

• 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

Notes

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.

Keyword asparagus, brunch, casserole, dinner, ham, mushrooms, tetrazzini

Enjoy!

_________________________________

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

Melanie Makes

Memories by the Mile

The Freshman Cook