Ham Tetrazzini

Name: Ham Tetrazzini
Yield: 5 servings (serving size: 1 cup)
Ingredients: 1/4 cup all-purpose flour; 1 cup low-salt chicken broth; 1 cup 2% reduced-fat milk; 1/4 teaspoon black pepper; 1 tablespoon stick margarine or butter; 2 cups sliced mushrooms; 1/2 cup diced green bell pepper; 3 cups hot cooked wide egg noodles (about 5 ounces uncooked pasta); 1 cup cubed cooked ham (such as Light and Lean); 1/3 cup grated Parmesan cheese; 1 tablespoon dry sherry; 1/3 cup dry breadcrumbs

1 Review

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Yield

5 servings (serving size: 1 cup)

Ingredients

1/4 cup all-purpose flour
1 cup low-salt chicken broth
1 cup 2% reduced-fat milk
1/4 teaspoon black pepper
1 tablespoon stick margarine or butter
2 cups sliced mushrooms
1/2 cup diced green bell pepper
3 cups hot cooked wide egg noodles (about 5 ounces uncooked pasta)
1 cup cubed cooked ham (such as Light and Lean)
1/3 cup grated Parmesan cheese
1 tablespoon dry sherry
1/3 cup dry breadcrumbs

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Place flour in a bowl; add broth, milk, and pepper. Stir the flour mixture well with a whisk.

Step 3

Melt margarine in a nonstick skillet over medium-high heat. Add mushrooms and bell pepper; sauté 3 minutes. Add flour mixture. Cook 2 minutes or until thick and bubbly; stir constantly. Combine sauce, noodles, ham, cheese, and sherry in a 1 1/2-quart casserole or 10-inch round gratin dish; sprinkle with breadcrumbs. Bake at 450° for 10 minutes or until bubbly.

Ratings & Reviews

KristineA's Review

2011-01-03T00:53:04-05:00 KristineA

Not bad, just nothing to write home about. I chose 3 stars because it is suppose to make it a "Good solid recipe", which is what it was. I added thyme and a bit of zucchini I had to use up, but other then that, I stuck to the recipe. A good recipe to use up left over ham, but not one I would go out of my way to make otherwise.

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