Wednesday, December 29, 2010

Leftover Ham Tetrazzini

I am trying to figure out ways to use up all my leftover ham from Christmas.  So Voila, a new twist on an old classic.  It turned out VERY good!  Definitely will be making this dish again.


1 Tablespoon Butter
1/2 Onion, finely chopped
8 ounces Mushrooms, sliced
1 can Progresso Cream of Mushroom Soup
3/4 cup Stock, Ham if you have it leftover
1/4 cup White Wine (I use Holland House)
2 cups Colby Cheese, shredded
1 cup Corn
1 cup Cooked Ham, diced
1/2 pound Fettuccine Noodles

  • Bring a large pot of water to a boil. Add pasta and cook until al dente; drain.
  • In a large saucepan over medium-high heat, sauté onions, mushrooms and garlic in butter until tender.
  • Stir in cream of mushroom soup, broth, wine and shredded cheese. Heat mixture until cheese melts, stirring often.
  • Add ham, corn, cooked and drained pasta and stir to combine.
  • Stir until heated through and serve.
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