Best Vegetable Skillet Tetrazzini Recipes

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VEGETABLE TETRAZZINI



Vegetable Tetrazzini image

A vegetarian version of tetrazzini made with leeks, mushrooms, and asparagus. Adapted from Simply Recipes' Turkey Tetrazzini.

Provided by Oh My Veggies

Categories     Main Course     Side Dish

Time 1h10m

Number Of Ingredients 17

4 tablespoons unsalted butter
1 pound sliced white or cremini mushrooms
1 large leek
2 cloves garlic (minced)
1/4 cup all-purpose flour
2 cups vegetable broth
1 1/2 cup milk
1/4 cup dry white wine
1/4 cup heavy cream
1/3 cup shredded Fontina cheese
1/3 cup grated Parmesan cheese (divided)
1/2 teaspoon smoked paprika
10 ounces whole wheat farfalle pasta (cooked al dente according to package instructions)
1 bunch asparagus (cut into 1-inch pieces (discard tough ends))
Salt and pepper to taste
1/3 cup panko breadcrumbs
2-3 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 375ºF.
  • Melt the butter in a Dutch oven over medium heat. Once it's melted, add the mushrooms, leek, and garlic. Cook until the mushrooms have released their juices and the liquid has almost evaporated, 10-12 minutes. Sprinkle the flour over the vegetables and cook for 3 minutes more, stirring constantly.
  • Pour the broth, milk, wine, and cream into the Dutch oven. Increase the heat to medium-high and bring to a boil, then reduce heat to low and simmer for 5 minutes. Remove from heat.
  • Stir in the Fontina, half of the Parmesan, and the smoked paprika. Add the cooked farfalle and asparagus to the Dutch oven; season to taste with salt and pepper.
  • Spray a large casserole dish with an oil mister. Pour the tetrazzini mixture into the dish and top with the panko and remaining parmesan cheese. Spray the top with additional oil and place the casserole in the oven uncovered. Bake for about 40 minutes, until the sauce is bubbling and the top is golden brown. Let the casserole cool for 5 minutes, then sprinkle with parsley before serving.

Nutrition Facts : Calories 428 kcal, Sugar 6 g, Sodium 525 mg, Fat 18 g, SaturatedFat 11 g, TransFat 1 g, Carbohydrate 53 g, Fiber 1 g, Protein 16 g, Cholesterol 53 mg, UnsaturatedFat 6 g, ServingSize 1 serving

TETRAZZINI



Tetrazzini image

Here is an easy and creamy chicken and pasta casserole, sure to become a family favorite.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 10

8 oz uncooked spaghetti, broken in half
2 tablespoons vegetable oil
1/2 cup chopped onion (1 medium)
1 can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup
1/2 cup half-and-half
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups chopped deli rotisserie chicken or cubed cooked turkey
1/3 cup shredded Parmesan cheese
1/3 cup Progresso™ Panko Italian style crispy bread crumbs

Steps:

  • Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
  • Cook and drain spaghetti as directed on package; set aside. In 12-inch skillet, heat oil over medium-high heat until hot. Cook onion in oil 2 to 3 minutes, stirring frequently, until almost tender. Stir in soup, half-and-half, salt and pepper; heat to boiling. Stir in chicken and cooked spaghetti. Pour mixture into baking dish.
  • Cover with foil; bake 20 minutes. In small bowl, mix Topping ingredients; sprinkle over pasta mixture. Bake uncovered about 10 minutes longer or until bubbly around edges and center is hot.

Nutrition Facts : Calories 420, Carbohydrate 42 g, Cholesterol 55 mg, Fat 3, Fiber 2 g, Protein 23 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1120 mg, Sugar 2 g, TransFat 0 g

VEGGIE TETRAZZINI



Veggie Tetrazzini image

Great vegetarian dish! So good your meat-eaters won't miss the meat! Filling, and only 165 calories per serving!

Provided by Teresa Jacobson

Categories     Pasta

Time 1h5m

Number Of Ingredients 16

2 Tbsp cornstarch
2 1/2 c skim milk
1 1/2 c chicken or vegetable broth
1 tsp garlic salt
1/4 tsp black pepper
1/2 c parmesan cheese, divided
4 Tbsp white wine
8 oz fresh mushrooms, sliced
7 oz artichoke hearts, canned or frozen
1/2 c tomato, diced
1 c broccoli florets, chopped
1 c vidalia onion, large dice
1/2 c carrot, diced
1 Tbsp olive oil
4 oz pimento, diced
8 oz spaghetti noodles

Steps:

  • 1. Preheat oven to 375 degrees F. Lightly spray a 2-3 qt. baking dish with nonstick spray. Break pasta into thirds and prepare pasta al dente according to package directions.
  • 2. Whisk together cornstarch, milk, broth, garlic salt, and pepper over medium heat; bring to boil, stirring constantly until slightly thickened. Remove from heat. Stir in half of parmesan cheese.
  • 3. In a large skillet, heat olive oil, add veggies and saute until tender-crisp.
  • 4. Add wine to veggies, saute 2 minutes to cook off alcohol.
  • 5. Add cream sauce and cooked pasta to veggies; stir well.
  • 6. Pour mixture into prepared baking dish, sprinkle with remaining parmesan.Bake in preheated oven for 25 minutes.
  • 7. Nutrition info--- 165 calories per serving 3.8g. fat (1.2g. saturated) 22mg cholesterol 251mg sodium 23.3g. carbs (2.1g dietary fiber 5.3g sugars) 9.3g protein

VEGETABLE TETRAZZINI



Vegetable Tetrazzini image

A variation on a recipe I found in "1001 Lowfat Vegetarian Recipes" This recipe can be made with as much or as little garlic as you want. The amount listed is the amount I usually use. The original had no garlic, and it didn't taste right to me.

Provided by Angela0322

Categories     Vegetable

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 16

8 ounces sliced mushrooms
1 medium zucchini, sliced
1 cup red bell pepper, sliced
1/2 cup onion, chopped
2 -4 garlic cloves
1 -2 tablespoon margarine or 1 -2 tablespoon butter
1 cup broccoli floret, cooked until just barely tender
2 tablespoons flour
1 3/4 cups vegetable stock
1 cup skim milk
1/2 cup dry white wine or 1/2 cup skim milk
16 ounces spaghetti, cooked
1/4 cup parmesan cheese
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 350 degrees.
  • Saute mushrooms, zucchini, bell peppers, garlic, and onion in a large saucepan for about 5 min; stir in broccoli.
  • Mix flour and stock. Stir into saucepan with milk and wine. Heat to boiling, and stir consantly until thickened, about 1-2 minutes.
  • Add pasta, parmasan, nutmeg, salt and pepper.
  • Pour pasta mixture into 2 quart casserole and bake, uncovered, until browned and bubbling, about 45 minute.

FRESH VEGETABLE TETRAZZINI



Fresh Vegetable Tetrazzini image

I found this recipe many years ago in a little booklet. I changed it up and used fresh vegetables and a homemade alfredo sauce instead of the jarred. It is really good and rather quick to put together. This is my go to dish when we need something good, fast and filling. You can add any veggies your family likes and whatever pasta...

Provided by Angela Gray

Categories     Pasta Sides

Number Of Ingredients 13

8 oz dried fettucine or spaghetti , broken
1/2 head of fresh broccoli
3 carrots, julienned
2 Tbsp margarine
3 Tbsp all purpose flour
2 1/2 c milk
1/2 c grated parmesan
1/4 tsp salt
1/4 tsp ground pepper
1 pkg fresh mushrooms, washed and sliced
1 c panko bread crumbs
3/4 c almonds, slivered
1/3 c grated parmesan cheese for the top !

Steps:

  • 1. Pre-heat oven to 400 degrees and grease a 3 quart rectangular dish. I use a 13x9
  • 2. Cook pasta according to directions, drain and set aside. Just to al'dente stage !
  • 3. Steam the broccoli and carrots till just tender. They will cook more in the casserole later !
  • 4. Sautee the sliced mushrooms in a little butter until just tender and have changed color.
  • 5. Set aside the veggies and start the cheese sauce. In a medium sauce pan melt the butter and stir in the flour.Slowly add the milk. Cook and stir frequently over medium heat until slightly thickened and bubbly. Cook and stir 1 minute more and then remove from heat. Stir in the parmesan , salt and pepper.
  • 6. In the prepared pan toss pasta with a half a cup of the cheese sauce. Spread pasta evenly around the pan, top with vegetables and mushrooms.Top with the 1/2 cup of grated parmesan. Pour remaining cheese sauce over the top.
  • 7. Sprinkle the top with grated parmesan, panko bread crumbs and almonds. * melt 2 TBS. Butter and mix in with 1 cup of Panko crumbs. Sprinkle on top of the casserole , then sprinkle with slivered almonds.
  • 8. Bake covered for 10 min. then uncover and bake 10 more. Watch the almonds, they burn easily uncovered. It should be bubbly and hot now.
  • 9. I serve this as a main dish but it can just as easily be a side dish. You can also make this up a day ahead and just stick it in the oven when ready to bake. Just adjust heating time accordingly.

VEGETABLE SKILLET TETRAZZINI



Vegetable Skillet Tetrazzini image

Try this meatless takeoff on Tetrazzini-it's a comforting supper for four that can be ready in 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 13

8 oz uncooked spaghetti
1/4 cup butter
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
2 cups chopped fresh broccoli florets
1 medium red bell pepper, thinly sliced
1 clove garlic, finely chopped
1 tablespoon water
2 tablespoons Gold Medal™ all-purpose flour
2 1/2 cups half-and-half
1/2 teaspoon salt
2 tablespoons sherry, if desired
2/3 cup shredded Parmesan cheese
Sliced almonds, if desired

Steps:

  • In 5-quart Dutch oven, cook and drain spaghetti as directed on package. Return to Dutch oven; cover to keep warm.
  • Meanwhile, in 10-inch nonstick skillet, melt 2 tablespoons of the butter over medium heat. Cook mushrooms in butter 4 to 6 minutes, stirring frequently, until light brown. Add broccoli, bell pepper, garlic and water. Cover; cook 3 to 4 minutes, until vegetables are crisp-tender. Remove vegetables from skillet to Dutch oven.
  • In same skillet, melt remaining 2 tablespoons butter over medium heat. Add flour; cook 2 minutes, stirring to make a smooth paste. Add 1 cup of the half-and-half; stir until smooth. Gradually add remaining 1 1/2 cups half-and-half; heat just to boiling, stirring constantly. Remove from heat; stir in salt and sherry.
  • Pour sauce over spaghetti and vegetables. Stir in cheese. Cover; let stand 5 minutes.

Nutrition Facts : Calories 680, Carbohydrate 66 g, Cholesterol 100 mg, Fat 6, Fiber 5 g, Protein 24 g, SaturatedFat 22 g, ServingSize 1 Serving (1 1/2 Cups), Sodium 980 mg, Sugar 11 g, TransFat 1 g

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