One, 10.75 oz can cream of chicken or mushroom soup
1/2 Cup milk
1/4 tsp. white pepper
1/2 tsp. black pepper
1-1/2 Cups diced ham
1 Cup peas, cooked
1 Cup shredded cheddar cheese
1/4 Cup shredded Parmesan cheese
Instructions
Cook spaghetti as directed, rinse and drain. Melt butter in a large
skillet. Add onion and mushrooms and cook until onion is soft and
mushrooms are browned.
Add soup, milk, both peppers to skillet and mix well. Add ham, peas,
cheddar cheese and Parmesan cheese and stir. Cook over medium
heat until cheese is melted. Salt to taste.
Add drained paste to the pan and mix well. (I nuke the pasta for a
few minutes if it has gotten cold.)
We love this dish. It is also good with turkey.
Originally Submitted
4/23/2020
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