Best 5 Vegetable Tetrazzini Recipes

Indulge in the hearty goodness of Tetrazzini, a classic casserole dish that combines the richness of creamy sauce with an array of flavorful ingredients. This versatile dish can be made with a variety of vegetables, proteins, and pasta, making it a customizable meal that can be tailored to suit your taste preferences and dietary restrictions. From the classic Vegetable Tetrazzini, bursting with colorful vegetables and a creamy mushroom sauce, to the indulgent Chicken Tetrazzini, featuring tender chicken and a luscious white sauce, to the unique Shrimp Tetrazzini, offering a seafood twist with succulent shrimp and a flavorful seafood sauce, this article presents a collection of Tetrazzini recipes that promise a delightful culinary experience. Get ready to tantalize your taste buds with this comforting and satisfying dish that is perfect for a cozy family dinner or an elegant gathering.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN-VEGETABLE TETRAZZINI

Chicken-Vegetable Tetrazzini image

The classic Tetrazzini is updated with whole wheat spaghetti, edamame and rotisserie chicken. It's a hearty meal ready in less than an hour. Make it your way with the variation below.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 6

Number Of Ingredients 14

Ingredients

7 oz whole wheat or multigrain spaghetti, broken into thirds
1/2 cup Cascadian Farm® organic frozen shelled edamame (from 10-oz bag)
1 cup 1-inch diagonal pieces fresh asparagus
2 tablespoons butter or margarine
1 cup sliced fresh mushrooms (3 oz)
1/4 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup Progresso™ chicken broth (from 32-oz carton)
1 cup fat-free half-and-half
2 tablespoons dry sherry or water
2 cups cubed or shredded deli rotisserie chicken (from 2- to 3-lb chicken)
1/2 cup chopped orange, yellow or red bell pepper
1/4 cup shredded Parmesan or Asiago cheese (1 oz)

Steps:

Heat oven to 350°F. Cook spaghetti as directed on package, adding edamame and asparagus during last 3 minutes of cooking time; drain.
Meanwhile, in 2-quart saucepan, melt butter over medium heat. Cook mushrooms in butter just until tender; remove from saucepan with slotted spoon and set aside. Stir flour, salt and pepper into same saucepan. Gradually stir in broth until mixture is smooth; stir in half-and-half. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Add mushrooms, spaghetti and vegetables, sherry, chicken and bell pepper to sauce; stir until combined. Spoon into ungreased 2-quart casserole.
Bake uncovered 20 minutes. Sprinkle with cheese. Bake about 10 minutes longer or until bubbly in center.

Nutrition Facts : Calories 340, Carbohydrate 37 g, Cholesterol 60 mg, Fat 1/2, Fiber 4 g, Protein 22 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 5 g, TransFat 0 g

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

Ingredients

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

Ingredients

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

Ingredients

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

CHICKEN-VEGETABLE TETRAZZINI

Chicken-Vegetable Tetrazzini image

Provided by Kitchen Crew

Categories Pasta

Number Of Ingredients 13

Ingredients

1 lb chicken breast, boneless and skinless cut in 1/2" strips
2 garlic cloves, minced
1 c peas, frozen
1 c mushrooms, quartered
1 Tbsp butter
2 Tbsp flour
2/3 c milk
2 Tbsp milk
2 Tbsp pimento, chopped
2 Tbsp sherry
1/4 tsp salt
1/4 tsp pepper
2 c spaghetti, cooked

Steps:

1. Place chicken and garlic in 2 quart glass measure.
2. Cover with plastic wrap and vent.
3. Microwave at medium-high 4 minutes stirring once.
4. Add peas, cover and microwave at medium-high 4 minutes stirring once.
5. Stir in mushrooms, cover and microwave at medium-high 2 to 3 minutes or just until chicken is done.
6. Drain well.
7. Set aside.
8. Place butter in 2 cup glass measure.
9. Microwave at high 30 seconds or until melted.
10. Add flour, stir well.
11. Gradually add milk, stirring well.
12. Microwave at high 4 minutes or until thick and bubbly, stirring twice.
13. Stir in pimento, dry sherry, salt and pepper. Set aside.
14. Combine chicken and pasta in a large bowl.
15. Spoon sauce over mixture.
16. Toss well.

Tips:

Use a variety of vegetables to make your tetrazzini more colorful and nutritious. Some good options include broccoli, cauliflower, mushrooms, zucchini, and peas.
If you don't have any pre-cooked chicken, you can cook it in a skillet over medium heat until it is cooked through.
Be sure to use a good quality white sauce. You can make your own or use a store-bought sauce.
If you want a cheesy tetrazzini, add some grated Parmesan or mozzarella cheese to the sauce.
Serve tetrazzini with a side salad or roasted vegetables for a complete meal.

Conclusion:

Vegetable tetrazzini is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover vegetables. With its creamy sauce, cheesy flavor, and hearty vegetables, tetrazzini is sure to be a hit with your family and friends.

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