Ham Tetrazzini Recipe

Summary

Health IndexAverageCuisine
CourseMethod

Ingredients

 Canned sliced ripe olives2 1⁄4 Ounce, drained (1 Can)
 Spaghetti7 Ounce (1 Package)
 Fresh mushrooms1⁄2 Pound, sliced
 Salt1⁄2 Teaspoon
 All purpose flour1⁄4 Cup (4 tbs)
 Butter/Margarine1⁄4 Cup (4 tbs), melted
 Chopped onion1⁄4 Cup (4 tbs)
 Pepper1⁄4 Teaspoon
 Garlic powder1⁄8 Teaspoon
 Diced cooked ham2 Cup (32 tbs)
 Half and half2 Cup (32 tbs)
 Milk2 Cup (32 tbs)
 Grated parmesan cheese3⁄4 Cup (12 tbs), divided

Nutrition Facts

Serving size: Complete recipe

Calories 3246 Calories from Fat 1348

% Daily Value*

Total Fat 170 g262.2%

Saturated Fat 98.2 g491%

Trans Fat 0 g

Cholesterol 766.2 mg

Sodium 6260.1 mg260.8%

Total Carbohydrates 237 g79%

Dietary Fiber 5.9 g23.7%

Sugars 31.1 g

Protein 207 g414.6%

Vitamin A 85% Vitamin C 21.3%

Calcium 222.7% Iron 107.9%

*Based on a 2000 Calorie diet

Directions

Cook spaghetti according to package directions, omitting salt.
Drain well, and set aside.
Saute mushrooms and onion in butter in a large skillet until tender.
Add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk and half and half, stirring constantly, until mixture is thickened and bubbly.
Stir in seasonings and 1/2 cup Parmesan cheese.
Spoon half of spaghetti into a lightly greased 12 x 8 x 2 inch baking dish.
Pour one third of sauce over spaghetti; sprinkle with half each of ham and olives.
Repeat layers, ending with sauce over last layer of olives.
Sprinkle the remaining 1/4 cup Parmesan cheese over casserole.
Bake at 350° for 25 minutes.
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