What’s different about Something-Different Ham Tetrazzini? Well, you don’t need to worry about preheating the oven, for starters! This casserole is made entirely on the stovetop, so you can have it ready in under half-an-hour! And then there’s the succulent ham in a creamy, poultry-flavored sauce, mingling with beefy mushrooms, melty sharp cheddar, and nutty parmesan cheese! That’s something different (and delicious) for dinner, that’s for sure! Let Something-Different Ham Tetrazzini charm you this evening!


  • 8 ounces spaghetti
  • 2 tablespoons butter
  • 1/2 medium onion, diced
  • 6 ounces mushrooms, sliced
  • 1 (10.75-ounce) can condensed cream of chicken soup
  • 1/2 cup milk
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon black pepper
  • 1 1/2 cups ham, diced
  • 1 cup frozen peas, thawed
  • 1 cup cheddar cheese, shredded
  • 1/4 cup parmesan cheese, shredded, plus more, to taste, for garnish
  • salt, to taste


Step 1 –In a large pot of salted, boiling water, add the spaghetti and cook to al dente, according to the package directions.

Step 2 –Drain the pasta.

Step 3 –In a large skillet over medium heat, melt the butter.

Step 4 –Add the onions and the mushrooms and cook until the onions are soft and the mushrooms are browned, about 5-7 minutes.

Step 5 –Add cream of chicken soup, the milk, the white pepper, and the black pepper to the skillet and stir to combine.

Step 6 –Add the ham, the peas, the cheddar, and the parmesan to the skillet and stir to combine.

Step 7 –Cook the ham mixture in the skillet until the cheese is melted.

Step 8 –Season the ham mixture with the salt.

Also Read:  Hawaiian Shrimp

Step 9 –Add the pasta to the ham mixture and mix well to combine.

Step 10 –Serve garnished with the extra parmesan.