Gluten Free Ham Tetrazzini
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  1. Preheat oven to 400°F.
  2. Butter a 3 quart casserole dish.
  3. Cook the mushrooms in 1½ Tblsp. of the butter over medium heat, stirring, about 5 minutes. Set aside.
  4. In a large, heavy saucepan, melt ¼ cup of butter. Stir in the flour, and cook the mixture over low heat, whisking constantly for one minute. Remove from the heat.
  5. Slowly whisk in the broth until smooth.
  6. 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.
  7. Remove from the heat. Season with lemon juice, nutmeg, salt and pepper to taste. Add the spaghetti, ham, cheddar cheese and mushrooms to the sauce and toss.
  8. Transfer the entire mixture to the buttered casserole.
  9. 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.
  10. Bake uncovered on the middle rack of the oven until the sauce is bubbly and the top is golden, about 20 minutes. Then put under the broiler for 1 minute to brown the top a little bit more.
Recipe by Gluten Free Homestead at