Broccoli Ham Tetrazzini Recipes

BROCCOLI HAM TETRAZZINI

Steps:

• Heat oven to 350°F. Cook and drain spaghetti as directed on package. Cook frozen broccoli as directed on bag.
• In ungreased 2-quart casserole, mix cooked broccoli, ham, milk, Alfredo sauce and pimientos. Gently stir in cooked spaghetti; cover.
• Bake 35 minutes. Uncover; sprinkle with cheese.

HAM TETRAZZINI

Steps:

• Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain (or use leftover pasta; see Cook's Note).
• While pasta is cooking, melt butter in a saucepan over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Stir in cream of mushroom soup, 1/2 cup water, and shredded cheese. Heat mixture until cheese melts, stirring often.
• Mix in the ham, cooked and drained pasta, chopped pimento, and chopped parsley to saucepan; stir to combine. Cook until mixture is heated through, then serve.

HAM AND BROCCOLI DIVAN

Steps:

• In a large bowl, combine the soup, milk, mustard, Worcestershire sauce and pepper; spoon half into a skillet. Top with the broccoli, ham, half of the onions and cheese. , Spoon remaining soup mixture over cheese and top with remaining onions. Cover and cook over low heat for 20-25 minutes or until heated through. Do not stir.

BROCCOLI HAM TURNOVERS

Steps:

• Place broccoli in a steamer basket over 1 in. of boiling water in a saucepan. Cover and steam for 5-8 minutes or until crisp-tender. Rinse in cold water; drain well. In a bowl, combine broccoli, cheese, ham, onions, parsley, nutmeg, salt and pepper. , On a floured surface, roll out pastry; cut each in half. Place 1-1/2 cups filling on one side of each half; flatten filling with a spoon. Combine egg and cream; brush some over pastry edges. Fold pastry over filling. Seal edges and prick tops with a fork. , Place on a baking sheet; brush with remaining egg mixture. Bake at 400° for 18-22 minutes or until golden brown. Let stand 5 minutes before serving.

CHICKEN AND HAM TETRAZZINI

Steps:

• Heat oven to 375°. Cook and drain linguine as directed on package.
• While linguine is cooking, mix soups, milk and wine in ungreased 2-quart casserole. Stir in linguine, chicken, ham, bell pepper and olives. Sprinkle with cheese.
• Bake uncovered about 35 minutes or until hot and bubbly. Sprinkle with almonds.

HAM TETRAZZINI

Steps:

• Melt butter in a skillet. Saute mushrooms and onions, until most of mushroom liquid has evaporated.
• Blend in flour until smooth.
• Add broth, and milk or cream, stirring until smooth and thickened.
• Add cheese, salt, pepper and lemon juice. Stir until cheese melts. Lower heat and simmer uncovered 10-15 minutes.
• While sauce is simmering, cook spaghetti noodles. Drain noodles and add sauce along with ham and pimentos.
• Spoon into greased 2 quart casserole and sprinkle with parmesan and bread crumbs. This freezes well.
• Bake at 400 for 20-30 minutes.

HAM TETRAZZINI

Steps:

• Cook spagetti according to package directions; drain well.
• Melt butter in saucepan.
• Saute mushrooms and green pepper until tender and mushroom liquid has evapourated.
• Blend in flour, salt, bouillon mix and oregano.
• Gradually stir in milk.
• Cook over medium heat, stirring constantly, until mixture just comes to a boil and thickens.
• Add ham and cooked spagetti.
• Place in a greased baking dish and sprinkle with cheese.
• Bake at 350 for 25-30 minutes or until hot and bubbly.