Un-Traditional Leftover Tetrazzini |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I was looking for something different to do with leftover ham. I found pea soup & tetrazzini recipes. I don't like mushrooms, so I edited, altered & combined a few recipes to come up with this... it's probably closer to mac & cheese with meat than tetrazzini but oh well! Being lazy, I added about 6c baby spinach to make it a 1 dish meal. ;) Ingredients:
1 lb spaghetti |
2 tablespoons unsalted butter |
2 tablespoons onions, minced |
2 tablespoons all-purpose flour, warmed |
4 cups whole milk |
1/2 cup parmesan cheese, grated |
1 tablespoon worcestershire sauce |
4 cups cubed leftover ham or 4 cups cooked chicken or 4 cups cooked turkey or 4 cups cooked beef, etc |
1 bunch scallion, trimmed & chopped |
1/2 cup parmesan cheese |
black pepper, freshly grated |
Directions:
1. Preheat oven to 400°F.
2. Bring a large pot of salted water to a boil, cook spaghetti until al dente. Drain.
3. In medium saucepan or in the top of a double boiler, melt butter. Add onion & cook until softened. Whisk in flour until thickened then add warm milk. Bring to a boil (if using double boiler, set over direct heat for a few minutes to do this), whisking constantly. Add cheese & Worcestershire.
4. Combine pasta & sauce. Stir in meat & scallions. Pour into an oil sprayed casserole dish, at least 9x13 , sprinkle top with 1/2 c parmesan cheese & black pepper. Bake 15-20 minutes until bubbly.
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