Sherried Ham Tetrazzini Recipe


MethodInterest Group


 Thin spaghetti1⁄2 Pound
 Canned sliced mushrooms4 Ounce
 Onion1 Medium, chopped
 Celery1⁄2 Cup (8 tbs)
 Butter/Margarine6 Tablespoon (0.75 Stick)
 All purpose flour6 Tablespoon
 Instant chicken broth/2 chicken-bouillon cubes2 Cup (32 tbs)
 Pepper1⁄4 Teaspoon
 Cream1 Cup (16 tbs)
 Dry sherry3 Tablespoon
 Cubed cooked ham3 Cup (48 tbs)
 Grated parmesan cheese1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size

Calories 907 Calories from Fat 249

% Daily Value*

Total Fat 27 g41.5%

Saturated Fat 11.9 g59.6%

Trans Fat 0 g

Cholesterol 39.6 mg

Sodium 1387.6 mg57.8%

Total Carbohydrates 129 g43%

Dietary Fiber 3.2 g12.6%

Sugars 28.1 g

Protein 35 g70.4%

Vitamin A 31.6% Vitamin C 4.8%

Calcium 37.1% Iron 4.7%

*Based on a 2000 Calorie diet


1 Break spaghetti in 2-inch pieces.
Cook, following label directions; drain; place in a greased shallow 8-cup baking dish.
2 While spaghetti cooks, drain liquid from mushrooms into a 2-cup measure; add water to make 2 cups.
3 Saute onion and celery in butter or margarine until soft in a large saucepan.
Stir in flour, chicken broth or bouillon cubes and pepper.
Cook, stirring constantly, until bubbly.
Stir in the 2 cups liquid, cream and sherry.
Continue cooking and stirring until sauce thickens and boils in 1 minute; stir in mushrooms and ham.
4 Spoon over spaghetti in baking dish.
Sprinkle with Parmesan cheese.
5 Bake in hot oven (400°) for 20 minutes, or until bubbly.