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Ham Tetrazzini Recipe
|Canned sliced ripe olives||2 1⁄4 Ounce, drained (1 Can)|
|Spaghetti||7 Ounce (1 Package)|
|Fresh mushrooms||1⁄2 Pound, sliced|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Garlic powder||1⁄8 Teaspoon|
|Diced cooked ham||2 Cup (32 tbs)|
|Half and half||2 Cup (32 tbs)|
|Milk||2 Cup (32 tbs)|
|Grated parmesan cheese||3⁄4 Cup (12 tbs), divided|
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
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.