My family loves Turkey Tetrazzini. After Thanksgiving we always make a large dish of it with our leftovers. But what do you do between Thanksgivings when you don’t have any turkey? You change things up a little bit by adding some ham! This dish has all the smooth, cheesy goodness of Tetrazzini along with the savory flavor of ham. It’s good stuff!
Ham Tetrazzini
6 oz. spaghetti, broken
1 T butter
2 T onion, chopped
2 T green pepper, chopped
1 can cream of mushroom soup
1/2 c milk
1 c ham, diced
2 T parsley, chopped
1/2 c cheddar cheese, grated
1/2 c Parmesan cheese, grated
On your camp stove, bring a large pot of salted water to a boil. Add the broken spaghetti and cook for 8 – 10 minutes until tender-firm.
While pasta is cooking, in a 10″ dutch oven melt butter over medium-hot coals. Cook onion and green pepper until tender. Stir in soup and milk and bring to a simmer. Add ham, cooked pasta and fresh parsley, stir well to combine. Top with cheeses, place hot coals on the lid and bake for 20 – 30 minutes until the cheeses are melted and lightly brown. Enjoy!
Source: 3GuysOutside
- 6 oz. spaghetti, broken
- 1 T butter
- 2 T onion, chopped
- 2 T green pepper, chopped
- 1 can cream of mushroom soup
- ½ c milk
- 1 c ham, diced
- 2 T parsley, chopped
- ½ c cheddar cheese, grated
- ½ c Parmesan cheese, grated
- On your camp stove, bring a large pot of salted water to a boil. Add the broken spaghetti and cook for 8 - 10 minutes until tender-firm.
- While pasta is cooking, in a 10" dutch oven melt butter over medium-hot coals. Cook onion and green pepper until tender. Stir in soup and milk and bring to a simmer. Add ham, cooked pasta and fresh parsley, stir well to combine. Top with cheeses, place hot coals on the lid and bake for 20 - 30 minutes until the cheeses are melted and lightly brown. Enjoy!
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