Ham Tetrazzini Recipe Easy: Creamy Noodles With Mushroom Depth

This tetrazzini delivers creamy comfort with minimal effort, proving that impressive dishes don’t require complicated techniques.

I developed this version to capture the classic elements—tender noodles, savory ham, and earthy mushrooms—while keeping the process easy and approachable. The sauce comes together in one pot, and the pasta cooks right in it.

What you’ll get is a dish with rich, velvety sauce clinging to every strand of pasta, with bits of ham and mushrooms in every bite. It’s hearty without being heavy, and always satisfying.

Perfect for using leftover ham or as a simple weeknight meal. The results speak for themselves.

Ingredients for Ham Tetrazzini Recipe Easy

Pantry staples meet leftover ham for a comforting, creamy one-pot wonder with earthy mushrooms.

[recipe_ingredient_scaler]

The ham is the star here—leftover holiday ham works perfectly (that’s what I always use). For the best flavor, grab Black Forest or honey-glazed from Whole Foods if you’re buying fresh. The mushrooms should be firm and dry; creminis or baby bellas give the deepest flavor. I get mine from Trader Joe’s (they’re always fresh and reasonably priced). Don’t skip toasting the flour in the butter—it removes the raw taste.

No cooked ham? Diced rotisserie chicken or turkey works in a pinch. Swap creminis for shiitake or white button mushrooms if that’s what’s available. Out of whole milk? Half-and-half with a splash of water gets you close. The Parmesan is non-negotiable for authentic flavor—Parmigiano-Reggiano is worth the splurge. For extra richness, add an ounce of cream cheese to the sauce.

This reheats like a dream—sauce thickens even more overnight. Keeps 4-5 days in the fridge, freezes for 3 months. I always double the batch—leftovers taste better the next day, and it’s perfect for meal prep (just add a splash of milk when reheating).

Step-by-Step Instructions for Ham Tetrazzini

Simple steps to creamy, comforting perfection with every bite.

Step 1: Cook and Drain the Egg Noodles

Bring a large pot of salted water to a rolling boil. Add the 12 oz Egg Noodles and cook according to package instructions until al dente. This usually takes about 8-10 minutes, but start checking at 7 minutes—you want them slightly undercooked as they’ll finish in the sauce.

Drain the noodles in a colander and give them a quick rinse with cool water to stop the cooking process. Shake off any excess water and set aside. I like to toss them with a drizzle of olive oil at this point to prevent sticking, though it’s not strictly necessary.

Step 2: Sauté Aromatics and Mushrooms

In a large skillet or Dutch oven, melt ¼ cup of the Unsalted Butter over medium heat. Add the finely diced Yellow Onion and cook for 3-4 minutes until softened and translucent. Stir in the minced Garlic Cloves and cook for 30 seconds until fragrant—don’t let it brown.

Add the 8 oz Cremini Mushrooms and cook for 5-6 minutes until they’ve released their moisture and begun to turn golden brown. This step builds the deep, earthy flavor base that makes this dish so satisfying. Season with ½ tsp of the Salt and all of the Black Pepper.

Step 3: Create the Creamy Roux-Based Sauce

In the same pan, add the remaining ¼ cup Unsalted Butter and let it melt. Whisk in the ⅓ cup All-Purpose Flour to form a smooth paste. Cook this roux for 1-2 minutes until it turns a light golden color—this removes the raw flour taste and builds flavor.

Gradually whisk in the 2 cups Chicken Broth and 2 cups Whole Milk, ensuring no lumps remain. Bring to a simmer and cook for 3-4 minutes until the sauce begins to thicken. Stir in the 1 tbsp Dijon Mustard, 1 tsp Worcestershire Sauce, and remaining ½ tsp Salt.

Step 4: Combine All Elements and Finish

Reduce heat to low and stir in the ½ cup Heavy Cream and ½ cup Parmesan Cheese. Once the cheese is fully melted, add the 2 cups Cooked Ham and the cooked egg noodles. Fold everything together gently until the noodles are thoroughly coated in the creamy sauce.

Let the mixture heat through for 2-3 minutes, stirring occasionally. The sauce should be rich and velvety, clinging beautifully to the noodles. If it’s too thick, add a splash of warm water or broth to reach your desired consistency.

Taste and adjust seasoning if needed. Serve immediately while hot, garnished with extra Parmesan if desired. The noodles should be tender, the sauce creamy, and every bite packed with the comforting flavors of ham, mushrooms, and that signature cheesy richness.

Wine and Beer Pairings for These Flavors

Creamy White Wines

I love pairing this with a Chardonnay from Oregon’s Willamette Valley—the buttery notes complement the creamy sauce beautifully. Look for Soter Vineyards or Domaine Drouhin at New Seasons Market. Their oaked versions add a toasty depth that matches the dish’s richness. 🍷

Crisp White Options

A Pinot Grigio from Italy cuts through the creaminess with its bright acidity. I grab Santa Margherita from Trader Joe’s—it’s reliably crisp and refreshing. The citrus notes cleanse your palate between bites.

Light Red Wines

For red lovers, try a Pinot Noir from Oregon. Eyrie Vineyards makes a lighter style that won’t overpower the dish. Serve it slightly chilled (55-60°F) to enhance its fruitiness. The earthy undertones pair well with the mushrooms.

Beer Pairings

A Belgian-style witbier like St. Bernardus Wit offers citrus and coriander notes that contrast the creaminess. For local options, Deschutes White IPA from Portland works surprisingly well. The hop bitterness balances the richness. 🍺

Non-Alcoholic Choices

Sparkling apple cider from Portland farmers markets adds a festive touch. I also enjoy a creamy chai tea—the spices echo the dish’s warmth. Both options are perfect for family meals with the kids.

Frequently Asked Questions