Name: Gluten Free Ham Tetrazzini Casserole
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 -8
Ingredients: 12 ounce gluten free Tinkyada spaghetti (cook according to package directions); 8 ounces of mushrooms (sliced); 1/4 cup + 4 1/2 tablespoons of butter; 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 cups leftover ham (diced into bite size pieces); 3 drops of lemon juice; 3 pinches of nutmeg; 1 teaspoon salt; dash of pepper; 1 1/2 cups cheddar cheese; 1 cup gluten-free panko breadcrumbs

Jump to Recipe - Print Recipe

Leftover ham makes a whole new meal the next day: gluten free ham tetrazzinni with hearty cheddar cheese sauce and sturdy Tinkyada spaghetti.

On Sundays or holidays when company comes to visit, I often make a ham because it goes a long way and is always enjoyed by all.

Sometimes there’s enough leftovers to make a whole new meal the next day.

Simply dice up the ham the night before and, in no more than 15 minutes, you can prepare gluten free ham tetrazzinni casserole, that’ll be ready to pop in the oven. Fast and easy.

This dish is similar to my turkey tetrazzini except I add organic cheddar cheese into the cream sauce.

I use organic milk too. I love that the cheese and milk are free of hormones and antibiotics.

To thicken our sauce we make a roux.

How To Make A Roux

Our roux is a mixture of butter and flour cooked up to make a paste, which serves as the base to thicken our sauce. We cook the flour for about three minutes. This is to avoid a raw flour taste.

So, What Ingredients Will You Need To Make Gluten Free Ham Tetrazzini?

gluten free Tinkyada spaghetti cooked according to package directions
and leftover ham

For your sauce:

mushrooms
butter
Bob’s Red Mill gluten free all-purpose flour
gluten free chicken broth
milk
sherry
lemon juice
nutmeg
salt
pepper
and cheddar cheese

For your crumb topping:

gluten-free panko breadcrumbs
and butter

How To Make Gluten Free Ham Tetrazzini

*Free printable recipe card is available at the end of the post.

First preheat your oven to 400°F and butter a 3 quart casserole dish.

Then in a large skillet cook the mushrooms in 1 1/2 tablespoons of butter over a medium heat, stirring, for about 5 minutes and set aside.

Now we’ll make our roux. Melt 1/4 cup of butter in a dutch oven pot. Stir in the flour, and cook the mixture over a low heat, whisking constantly for about three minutes. Remove from the heat.

Then slowly whisk in your broth until smooth.

Finally, whisk in the milk and heat over a medium flame, whisking constantly, simmering for one minute. Then stir in the sherry and simmer for one more minute.

Remove from the heat. Flavor with a few drops of lemon juice, nutmeg, salt and pepper.

Now add the cooked spaghetti, ham, cheddar cheese and mushrooms to the sauce and toss.

And transfer the entire mixture to the buttered casserole dish.

Now for the breadcrumbs topping. In a separate pan melt 2 tablespoons of butter and mix in your panko bread crumbs until the butter is thoroughly absorbed. Sprinkle the mixture evenly over the tetrazzini.

Dot the top with a tablespoon of butter, cut into small pieces.

And that’s it. Bake your casserole uncovered on the middle rack of the oven until the sauce is bubbly and the top is golden.

Pro Tips And Recipe Notes

Looking for a delicious gluten free spaghetti? You may want to try Tinkyada spaghetti this time as I did. I love that it’s never mushy and always tastes great. Schar spaghetti and Sams Mills pasta d’oro are also good.
If you prefer ham with no added nitrates or nitrites, no artificial ingredients or preservatives as I do, you may find this one at Whole Foods.
Using a large skillet to cook the mushrooms will give the mushrooms plenty of room so that they can brown. Add butter to the skillet and cook your mushrooms, tossing them with a wooden spoon until they’re brown (about 5 minutes).
Place your casserole on a baking sheet so that if it bubbles over, the baking sheet will catch all the drippings.
You might like to add more vegetables to your casserole. Sweet peas are a popular choice. It’s up to you.

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!)

Gluten Free Spaghetti with Clam Sauce

Gluten Free Tuna Noodle Casserole

Gluten Free Swedish Meatballs

Gluten Free Spaghetti And Meatballs

One Pan Chicken Alfredo

Want to save this recipe for later? Pin it!

Print Pin

3 from 2 votes