Transform your leftover ham into a gourmet meal with this gluten free ham tetrazzini recipe. With hints of sherry, nutmeg, and savory mushrooms, it’s a dish that’s sure to be a winner.
When we have company over on Sundays or holidays, I often bake a big bone-in ham because it’s easy to prepare and everyone loves it.
Now, here’s the best part: the ham leftovers!
With a bit of leftover ham, I can whip up a whole new meal the next day in just 15 minutes. That’s where this leftover ham recipe for gluten-free ham tetrazzini casserole comes in. It’s super simple to make – just dice up the ham from the night before, mix it with a creamy sauce, and gluten free spaghetti.
This dish is similar to my turkey tetrazzini except I add organic cheddar cheese into the cream sauce.
The sauce is thickened up with a roux, which sounds fancy but it’s really just a mix of gluten free flour and butter cooked together. And let me tell you, the combination of the cheesy sauce and tender ham is absolutely irresistible.
This dish is just one of my many Italian-inspired recipes that can be served as the centerpiece for a gluten free pasta meal.
So the next time you have some ham leftovers, give this recipe a try. I promise you won’t be disappointed.
And don’t toss that bone—Take a look at my step-by-step guide for How To Make Bone Broth that’s rich and flavorful!
Keep making the most of your leftover ham with these mouthwatering recipes: Cheesy Cauliflower With Ham Casserole, a savory Gluten Free Frittata With Ham, or try adding it to Instant Pot Black Eyed Peas.
Before we get to the ham tetrazzini recipe, let me tell you about some of my other pork dishes you can try for your next dinner. I’ve got tenderloin, sausages, pork ribs, pork chops, and roast — all waiting to be devoured!
Okay. Let’s move on to the list of ingredients needed to make this mouthwatering ham tetrazzini in your own kitchen.
Ingredients
- Gluten free spaghetti: Cooked according to package directions. You may want to try gluten free Tinkyada spaghetti. I love that it’s never mushy and always tastes great. Schar, Jovial, and Sams Mills pasta d’oro are also good.
- Leftover ham: If you’re like me and prefer ham without added nitrates or nitrites, artificial ingredients, or preservatives, you may find a suitable option like this one at Whole Foods.
If you already have a pre-cooked ham, try coating it with this 3 Ingredient Ham Glaze from one of my blogging friends, but just a heads-up, her site may offer non-gluten-free options.
And if you don’t happen to have leftover ham on hand, I’ve used Niman Ranch Applewood Uncured Boneless Quarter Ham as an alternative in this recipe.
For your sauce:
- Mushrooms: Adds earthy flavor and texture.
- Butter: Provides richness and helps cook the mushrooms and the flour for the roux.
- Bob’s Red Mill gluten-free all-purpose flour: Used in the roux to thicken the sauce. Bob’s Red Mill is a personal favorite, but feel free to choose your preferred gluten-free all-purpose flour for this job. In my opinion rice flour is a bit grainy. I haven’t tested this recipe with almond flour or chick pea flour so I can’t say.
- Gluten-free chicken broth: Adds savory depth of flavor.
- Milk: Creates a creamy base for the sauce.
- Sherry: Adds complexity and depth of flavor.
- Lemon juice: Provides a hint of brightness.
- Nutmeg: Adds warm, aromatic spiciness.
- Salt and pepper: Enhances overall flavor.
- Cheddar cheese: Adds richness and a sharp, cheesy flavor to the sauce.
For the crumb topping:
- Gluten-free panko breadcrumbs: Adds a crunchy texture and absorbs flavors from the butter. Today, I have Jeff Nathan Creations Panko breadcrumbs. I have used Schar’s, Aleia’s, and Ian’s in this recipe, as well.
- More butter: Binds the breadcrumbs together and helps them brown during baking, creating a flavorful, golden crust on top of the casserole.
Instructions
How to make a roux
Our roux is a mixture of butter and gluten free flour cooked up to make a paste, which serves as the base to thicken our sauce. We cook the flour in a dutch oven pot for about three minutes over a low heat whisking constantly. This is to avoid a raw flour taste.
Serving suggestions:
Pro tips and recipe notes
Can I use different types of cheese in the sauce? Absolutely! While cheddar cheese adds a delicious flavor, feel free to experiment with your favorite cheeses or whatever you have on hand.
Is the sherry necessary in the sauce, or can it be omitted? The sherry adds depth of flavor to the sauce, but you can omit it if preferred. You might want to adjust the seasoning to taste if omitting.
Can I prepare this dish ahead of time and refrigerate it before baking? Yes, you can assemble the casserole ahead of time, cover it, and refrigerate until ready to bake. Just be sure to increase the baking time slightly if starting with a cold dish.
What can I use as a substitute for mushrooms if I don’t like them? If you’re not a fan of mushrooms, you can omit them altogether or substitute with another vegetable like diced bell peppers or peas.
Can I make this recipe dairy-free? Yes, you can substitute dairy-free alternatives for the milk and cheese. Use your preferred non-dairy milk and a dairy-free cheese alternative.
How can I store leftovers? Allow the tetrazzini to cool down to room temperature before placing it in an airtight container. It will keep in the refrigerator for 3-4 days.
Can I freeze leftovers of this ham tetrazzini? Yes, you can freeze leftovers in an airtight container for up to three months. Thaw overnight in the refrigerator before reheating in the oven.
Go ahead. Enjoy ham tetrazzini, it’s gluten free! Have a happy healthy week.
More recipes like this
Gluten-Free Classic Italian Lasagna – Step by step guide with lots of photos and tips to make amazing classic three-cheese Italian lasagna casserole with intensely flavored sauce.
Gluten Free Spaghetti with Clam Sauce – This takes just twenty minutes to prepare. It’s a great weeknight meal when you need to make dinner in a pinch.
Gluten Free Tuna Noodle Casserole – This is an old favorite that you can enjoy gluten-free and it only takes a few more minutes to make than the canned-soup kind.
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What To Make With Leftover Ham: Gluten Free Ham Tetrazzini Casserole
Ingredients
- 12 ounce gluten free Tinkyada spaghetti cook according to package directions
- 8 ounces of mushrooms sliced
- 3 cups leftover ham diced into bite size pieces
- 1/4 cup + 4 1/2 tablespoons of butter divided
For sauce
- 1/2 cup Bob’s Red Mill gluten free all-purpose flour
- 2 cups gluten free chicken broth
- 2 1/2 cups of milk
- 2 tablespoons of sherry
- 3 drops of lemon juice
- 3 pinches of nutmeg
- 1 teaspoon salt
- dash of pepper
- 1 1/2 cups cheddar cheese
For topping
Instructions
- Preheat oven to 400°F.
- Butter a 3 quart casserole dish. Also start a pot of boiling water to cook your spaghetti according to package directions.
- Then using a large skillet so that the mushrooms have plenty of room to brown, cook the mushrooms in 1/1/2 tablespoons of butter tossing them with a wooden spoon until they’re brown (about 5 minutes) and set aside.8 ounces of mushrooms
For sauce
- How to make a rouxIn a large, dutch oven, melt 1/4 cup of butter. Stir in the flour, and cook the mixture over low heat, whisking constantly for three minutes. Remove from the heat.
- Slowly whisk in the broth until smooth.2 cups gluten free chicken broth
- Then whisk in the milk and heat on a medium flame, whisking constantly, simmering for one minute. Then stir in the sherry and simmer for one more minute.2 1/2 cups of milk, 2 tablespoons of sherry
- Remove from the heat. Flavor with lemon juice, nutmeg, salt and pepper to taste. Add the cooked spaghetti, ham, cheddar cheese and mushrooms to the sauce and toss.12 ounce gluten free Tinkyada spaghetti, 3 cups leftover ham, 3 drops of lemon juice, 3 pinches of nutmeg, 1 teaspoon salt, dash of pepper, 1 1/2 cups cheddar cheese
- Transfer the entire mixture to the buttered casserole.
For topping
- In a separate pan melt 2 tablespoons butter and then mix in 1 cup panko bread crumbs until the butter is thoroughly absorbed. Sprinkle the mixture evenly over the tetrazzini. Dot the top with the a tablespoon of butter, cut into small pieces.1 cup gluten-free panko breadcrumbs
Bake
- Bake uncovered on the middle rack of the oven until the sauce is bubbly and the top is golden, about 20 minutes. Tip: Place your casserole on a baking sheet so that if it bubbles over, the baking sheet will catch all the drippings. Serve with crusty gluten free garlic bread and enjoy!
Notes
Nutrition
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Cia from Cia Says says
I don’t really understand the gluten free diet but I am curious as to how this tastes.
Barbara says