- Recipes Home
- Interest Groups
Sherried Ham Tetrazzini Recipe
|Thin spaghetti||1⁄2 Pound|
|Canned sliced mushrooms||4 Ounce|
|Onion||1 Medium, chopped|
|Celery||1⁄2 Cup (8 tbs)|
|Butter/Margarine||6 Tablespoon (0.75 Stick)|
|All purpose flour||6 Tablespoon|
|Instant chicken broth/2 chicken-bouillon cubes||2 Cup (32 tbs)|
|Cream||1 Cup (16 tbs)|
|Dry sherry||3 Tablespoon|
|Cubed cooked ham||3 Cup (48 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
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
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 (400Â°) for 20 minutes, or until bubbly.