Ham Tetrazzini with Mushrooms and Asparagus
Perfect for leftover ham, this tetrazzini will star on your table
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.