Creamy Ham Tetrazzini


We had a delicious Honey Baked Spiral Ham for Easter and by the time I sent home slices with each family, I just had scraps to work with for tonight’s supper.  I turned to one of my favorite dishes, Creamy Ham Tetrazzini – easy to make, very tasty and very satisfying.


  • 1 Tblsp. olive oil
  • 1 cup chopped onion
  • 1/2 cup chopped sweet pepper (green, red or yellow)
  • 3 large cloves of garlic, minced
  • 1/4 tsp. salt
  • 1-1/4 cups chicken broth
  • 8 oz. pkg. cream cheese, softened
  • 1 cup chopped cooked ham
  • Grating of black pepper
  • 1 oz. grated Parmesan cheese
  • 6 oz. dry spaghetti or fettuccine

Preheat oven to 350 degrees F

In a large oven–proof skillet, heat the olive oil.  Add onion, sweet pepper and garlic – cook over medium low heat until vegetables are softened but not browned.  Sprinkle with salt.

In a two-cup glass measure, place 1-1/4 cups chicken broth and the cream cheese, cut into small cubes.  Heat in the microwave (or over low heat in a small saucepan) until broth is hot and cheese is melted.  Whisk mixture until smooth and pour into the skillet with the vegetables.  Add the chopped ham and grate black pepper over the top.  Sprinkle top with Parmesan cheese.

Bake uncovered  in a 350 degree F oven for 30 minutes.


While the ham mixture is baking, cook the pasta in boiling, salted water until al dente.  Serve the ham mixture over the cooked, drained spaghetti or fettuccine.  Makes 6 servings.


The better flavored the ham is, the better this dish will be.

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Lillian Applegate Westfelt was a mother of 4, grandmother of 6, and great-grandmother of 3. She was an 86-year-old widow living in a nice little bungalow with her oldest daughter and a beagle-dachsund named Addie. She passed away in November, 2018.

2 thoughts on “Creamy Ham Tetrazzini”

  1. Lillian this sounds so good. We have a lot of leftover ham too. I am going to make ham salad with it. Congrats on the new computer and the grandkids are so cute.

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