Date I made this recipe: September 14, 2008Most-for-the-Money Main Dishes—A Campbell Cookbook by Campbell Kitchens
Recipes developed and tested by Home Economists of Campbell Kitchens
Published by: Campbell Soup Company
© 1975
Recipe: Ham and Pea Tetrazzini – p. 77
Well, this recipe was a walk in the park compared to some I’ve made in recent weeks! To be honest, I spent this afternoon test- driving a cake recipe for an upcoming party (recipe to be reviewed at a later date) and so I wanted something easy to make for dinner. My husband also requested that I serve no later than 7:00 given that I have a tendency to underestimate how long recipes are going to take. And given that our weather turned rainy the past couple of days, this was perfect – easy to make and comforting to eat. For those of you concerned about sodium levels in canned soups, Campbell makes a low-sodium version of the cream of chicken soup that the recipe calls for. I’d recommend seasoning with a little pepper, but otherwise, this recipe is good to go. Um, um good!
Ham and Pea Tetrazzini – makes about 5 ½ cups
1 ½ cups cooked ham cut in strips
1 small clove garlic, minced
2 tablespoons butter or margarine
1 can (10 ¾ ounces) condensed cream of chicken soup
¾ cup milk
1 cup shredded Swiss cheese
1 package (10 ounces) frozen peas, cooked and drained
2 cups cooked spaghetti
In saucepan, brown ham with garlic in butter. Add soup, milk, and cheese. Heat until cheese melts; stir occasionally. Add peas and spaghetti; heat.
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