Quick Ham Tetrazzini recipe

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Ingredients

1 (16 ounce) package elbow macaroni
1 tablespoon olive oil
1 small onion, chopped
1 cup diced ham
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup milk
1 cup shredded Cheddar cheese
salt and ground black pepper to taste
1 cup frozen peas

Nutrition Info

502.2 calories
carbohydrate: 67.6 g
cholesterol: 32.6 mg
fat: 15.7 g
fiber: 4.6 g
protein: 21.6 g
saturatedFat: 6.2 g
servingSize: -
sodium: 735.1 mg
sugar: 4.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.

  2. Heat olive oil in a large saucepan over medium heat, cook and stir onion in the hot oil until translucent, about 5 minutes. Add diced ham, cook and stir until ham pieces are slightly browned, about 5 more minutes. Stir cream of mushroom soup and milk into ham and onion, stirring until smoothly combined. Mix in Cheddar cheese, salt, black pepper, and peas. Simmer until thickened, about 5 more minutes.

  3. Toss cooked macaroni into ham mixture and serve.

Recipe Yield

6 servings

Recipe Note

Comforting and quick pasta dish. Use any dried pasta shape.

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