Ham Tetrazzini Recipe
Ingredients
| Macaroni | 3 Cup (16 tbs), uncooked | |
| Cooked ham | 2 Cup (16 tbs), cubed | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Chicken broth | 1 Cup (16 tbs) | |
| 1 cup heavy or whipping cream | ||
| 1/3 cup shredded Gruyere or Swiss cheese | ||
| Dry mustard | 1/4 Teaspoon | |
| Pepper | 1 Dash | |
| Dry sherry | 2 Tablespoon | |
| Sliced mushrooms | 3/4 Cup (16 tbs), drained | |
| Parmesan cheese | 1/3 Cup (16 tbs), grated | |
Directions
Cook macaroni twirls according to package directions; drain.
Meanwhile, saute ham in butter or margarine in 2-quart saucepan about 2 minutes; remove ham and set aside.
Saute onion until tender, but not brown; blend in flour.
Gradually add broth and cream; cook over low heat, stirring constantly, until sauce thickens.
Add Gruyere or Swiss cheese, mustard, pepper and sherry, if desired; heat and stir until cheese melts, Add sauteed ham, mushrooms and cooked macaroni.
Turn into buttered 2 1/2-quart casserole or 6 individual shallow casseroles.
Sprinkle Parmesan cheese on top.
Broil 3 to 4 inches from source of heat about 4 minutes, or until lightly brown.
Meanwhile, saute ham in butter or margarine in 2-quart saucepan about 2 minutes; remove ham and set aside.
Saute onion until tender, but not brown; blend in flour.
Gradually add broth and cream; cook over low heat, stirring constantly, until sauce thickens.
Add Gruyere or Swiss cheese, mustard, pepper and sherry, if desired; heat and stir until cheese melts, Add sauteed ham, mushrooms and cooked macaroni.
Turn into buttered 2 1/2-quart casserole or 6 individual shallow casseroles.
Sprinkle Parmesan cheese on top.
Broil 3 to 4 inches from source of heat about 4 minutes, or until lightly brown.
Chef
