Sherried Ham Tetrazzini Recipe

Sherried Ham Tetrazzini


1/2 lb. thin spaghetti
1 can (3 or 4 oz.) sliced mushrooms
1 med. size onion, chopped (1/2 c.)
1/2 c. chopped celery
6 T. (3/4 stick) butter or margarine
6 T. all purpose flour
2 env. instant chicken broth or 2 chicken bouillon cubes
1/4 t. pepper
1 c. cream

3 T. dry sherry
3 c. cubed cooked ham
1/4 c. grated Parmesan cheese


Break spaghetti in 2" pieces. Cook; drain;

place in a greased shallow 8 c. baking dish.

While spaghetti cooks, drain liquid from

mushrooms into a 2 c. measure; add water

to make 2 c. Saute onion and celery in butter

or margarine until soft in a lg. saucepan. Stir

in flour. Cook, stirring constantly, until bubbly.

Stir in the 2 c. liquid; cream and sherry.

Continue cooking and stirring until sauce

thickens and boils 1 min.; stir in mushrooms

and ham. Spoon over spaghetti in baking dish.

Sprinkle with Parmesan cheese. Bake at 400

20 min. or until bubbly. Makes 6 servings.