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Ham and Pea Tetrazzini Casserole
Ham and Pea Tetrazzini Casserole

Ham and Pea Tetrazzini Casserole

4 Review(s)
Cook Minutes 43 Min
Prep : 15 Min Cook: 28 Min
Looking for a pasta recipe with a new twist? Try this easy oven-baked pasta casserole that's made with peas, ham, cheese and pasta for a great spring recipe.
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
220 g bucatini pasta, uncooked
3 Tbsp. butter, divided
1 onion, chopped
2 cups frozen peas
1 tsp. black pepper
1 cup chopped deli reduced-sodium ham
1 cup Cracker Barrel Shredded 4 Cheese Italiano Cheese, divided
3 Tbsp. flour
2 cups milk
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How do I make it ?
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Step 1
Heat oven to 350ºF.
Step 2
Break pasta in half and cook according to package directions, omitting salt.
Step 3
Meanwhile melt 1 Tbsp. butter in skillet over medium-high heat. Cook onions until softened. Add peas and pepper; gently cook for 3 min. Remove skillet from heat. Stir in ham and 1/4 cup cheese; set aside.
Step 4
Heat remaining butter in medium saucepan; stir in flour and gradually add milk. Cook on medium heat 3 to 5 min. or until thickened. Combine pasta, ham mixture and sauce. Pour into 13x9-inch baking dish. Sprinkle with remaining cheese.
Step 5
Bake 20 min. or until heated through and cheese is golden brown.
Kraft Kitchen Tips!
Prepare using leftover chicken instead of ham.
Calories From Fat
% Daily Value
Total fat 24 g
37 %
Saturated fat 14 g
70 %
Cholesterol 85 mg
Sodium 660 mg
28 %
Total carbohydrate 66 g
22 %
Dietary fibre 5 g
20 %
Sugars 14 g
Protein 34 g
Vitamin A
40 %
Vitamin C
25 %
40 %
20 %
4 servings, 1-3/4 cups (425 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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