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Smithfield
Entree

Ham Tetrazzini

alarm
Total Time:
35 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
6 Servings

Switch up the monotony of weeknight meals and make ham tetrazzini—spaghetti tossed with diced ham, shiitake mushrooms, peas, cream of mushro View More expand_more

Switch up the monotony of weeknight meals and make ham tetrazzini—spaghetti tossed with diced ham, shiitake mushrooms, peas, cream of mushroom soup, and cheddar cheese in a rich, buttery sauce. It’s scrumptious, super simple to make, and will quickly become a family fave!

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Ham Tetrazzini
alarm
Total Time:
35 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
6 Servings

Ingredients


Product ImageDiced Ham
  • 2 Cups Farmland Diced Ham2 Cups
  • 8 Ounces Spaghetti8 Ounces
  • 2 Shallots, chopped2
  • 1/2 Cup Shiitake Mushrooms1/2 Cup
  • 1 Teaspoon Garlic, minced 1 Teaspoon
  • 2 Tablespoons Butter2 Tablespoons
  • 1 10.5 Ounce Can Cream of Mushroom Soup1 10.5 Ounce Can
  • 3/4 Cup Milk3/4 Cup
  • 4 Ounces Pimentos, drained4 Ounces
  • 1/2 Teaspoon Salt1/2 Teaspoon
  • 1/4 Teaspoon Black Pepper1/4 Teaspoon
  • 1 Cup Frozen Peas1 Cup
  • 1 Cup Cheddar Cheese, shredded1 Cup
  • 1/4 Cup Fresh Parsley, chopped1/4 Cup

Instructions


  1. Cook spaghetti according to directions. Drain pasta and set aside

  2. Melt butter on high in a large skillet. Add shallots, mushrooms, garlic, and sauté until shallots are golden brown

  3. Turn heat to medium and add mushroom soup and milk along with ham, pimentos, salt, pepper, and peas

  4. Fold in cooked spaghetti and add cheddar cheese. Heat until the cheese is melted and all ingredients are cooked through

  5. Garnish with fresh parsley

Home to honest-to-goodness goodness

Ingredients


  • 2 Cups Farmland Diced Ham2 Cups
  • 8 Ounces Spaghetti8 Ounces
  • 2 Shallots, chopped2
  • 1/2 Cup Shiitake Mushrooms1/2 Cup
  • 1 Teaspoon Garlic, minced 1 Teaspoon
  • 2 Tablespoons Butter2 Tablespoons
  • 1 10.5 Ounce Can Cream of Mushroom Soup1 10.5 Ounce Can
  • 3/4 Cup Milk3/4 Cup
  • 4 Ounces Pimentos, drained4 Ounces
  • 1/2 Teaspoon Salt1/2 Teaspoon
  • 1/4 Teaspoon Black Pepper1/4 Teaspoon
  • 1 Cup Frozen Peas1 Cup
  • 1 Cup Cheddar Cheese, shredded1 Cup
  • 1/4 Cup Fresh Parsley, chopped1/4 Cup

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