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
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
Enjoy!
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