I went looking the other day for a recipe to use up the last bit of ham from Christmas. I came across a recipe for Ham Tetrazzini. I made the recipe tonight for dinner and ended up adding a lot more to it.
I did not think the family would like it, so I doctored the recipe a bit more adding milk, spices, frozen peas and cream cheese. I did not make a salad or bread to serve with this dish. I sort of figured, they would turn their noses up and not eat it… Silly Mommy!
They of course loved this dish and I about had a riot on my hands when they found out there were not seconds… whoops!
When I told my husband I needed to go write down the recipe, he said, “Uh yeah, it would be really nice to have that meal again.”
Lucky for me, I made a banana cream pie for dessert and was able to pacify them with it.
I would suggest if you have any white wine, you might add a tablespoon or two. I think it would really bring out the flavors and make it seem like you slaved all day in the kitchen, when in reality you spent less than forty-five minutes!
Ingredients:
Small onion, diced
1 Tablespoon butter
1 – 10.75 oz of Campbell’s Cream of Mushroom soup
½ cup water
½ cup milk
1 ½ cup diced ham
¼ to ½ cup of frozen peas
2 oz cream cheese, cut into cubes
1 cup of shredded cheddar cheese
1 teaspoon garlic powder
2 Tablespoons dried parsley
1 Tablespoon dried rosemary
1/4 teaspoon of crushed red peppers
black pepper to taste
6 oz spaghetti noodles
Directions:
Cook spaghetti noodles according to package
In medium saucepan over medium heat, melt butter and sauté onion and parsley until tender
Stir in cream of mushroom soup, water, milk, cheeses, garlic powder, rosemary, peppers and garlic.
Stir until all the chesses have melted
Stir in ham and peas, turn off burner and cover for five minutes
Portion out noodles and ladle one-cup portions of sauce over the noodles.
