Best Vegetable Skillet Tetrazzini Recipes

VEGETABLE TETRAZZINI

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.

BAKED MUSHROOM TETRAZZINI

Steps:

• Preheat oven to 400˚ F. Grease or spray with nonstick spray a 9×13 baking dish.
• To start mushrooms, add butter and olive oil to a large skillet over medium-high heat. Add sliced mushrooms, onions, and garlic. Season well with a pinch of salt and pepper and cook for 6-8 minutes until mushrooms have lost their liquid and are starting to brown in spots. When the skillet is completely dry, deglaze with white wine and use the wine to scrape up any stuck bits. Then remove from the heat.
• Meanwhile, cook spaghetti according to directions in salted water. Cook until al dente and taste frequently to be sure not to overcook it.
• To make sauce, add butter and flour to a medium pot over medium heat. Whisk together for 2-3 minutes, whisking the flour into the butter, forming a roux.
• When the roux is a light tan color, slowly whisk in the milk, cream and stock. Continue to whisk, bringing the mixture to a simmer. Simmer for 2-3 minutes to allow the sauce to thicken slightly. It should barely coat the back of a spoon and should not be as thick as a gravy. It will thicken more as it bakes.
• In a small bowl, stir together grated parmesan, bread crumbs, and fresh parsley.
• Transfer drained pasta to your prepared baking dish and stir in the mushroom mixture. Then add the sauce and mix everything together well. Season with salt and pepper.
• Top the baking dish with the parmesan mixture and bake at 400˚F. for 20-25 minutes until the casserole is bubbling and the parmesan topping is crispy and browned.
• Remove from the oven and let cool for a few minutes before scooping and serving.
• Leftovers keep great in the fridge for 5 days. Reheat in the microwave until warm or (better) in a 325˚ F. oven, covered with foil, until reheated.

FRESH VEGETABLE TETRAZZINI

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.

VEGGIE TETRAZZINI

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 SKILLET TETRAZZINI

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.

QUICK ITALIAN VEGGIE SKILLET

Steps:

• In a large skillet, combine first 6 ingredients and, if desired, pepper flakes; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 7-9 minutes. Stir in marinara sauce; heat through, stirring occasionally. Top with cheese and basil.

SIMPLE SKILLET CHICKEN TETRAZZINI

Steps:

• Cook pasta as directed on package.
• Meanwhile, heat oil in large skillet on medium-high heat. Add chicken; cook and stir until chicken is cooked through. Stir in sauce, mushrooms and pepper. Reduce heat to low; cook 2 min. or until heated through, stirring occasionally.
• Drain pasta. Add to chicken mixture; mix lightly. Sprinkle with cheese.

SKILLET TURKEY TETRAZZINI

Steps:

• In large skillet, melt butter over medium-high heat.
• Add mushrooms and garlic; cook until mushrooms are lightly browned, about 4 minutes.
• Add broth, water, and sherry; bring to a boil.
• Stir in spaghetti.
• Reduce heat, cover, and simmer until most of the liquid is absorbed, about 10 minutes.
• Stir in turkey, half-and-half, and peas.
• Cook stirring occasionally until pasta is tender and sauce is slightly thickened, about 5 minutes.
• Remove from heat; stir in half of the parmesan, parsley, and pepper.
• Serve with remaining parmesan.

CHICKEN TETRAZZINI

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Cook spaghetti as directed on package using minimum cook time; drain.
• Meanwhile, in 10-inch nonstick skillet, melt butter over medium-high heat. Cook mushrooms in butter 6 to 8 minutes, stirring occasionally, until tender and browned.
• In large bowl, mix cooked spaghetti, mushrooms, chicken, soup, sour cream and pepper. Pour mixture into baking dish. Sprinkle with cheese.
• Bake 40 to 45 minutes or until bubbling on edges and completely heated through. Let stand 5 minutes before serving. Sprinkle with parsley.

FAST ITALIAN VEGETABLE SKILLET

Steps:

• In a large nonstick skillet, saute onion and red pepper in oil for 2 minutes. Add zucchini; saute 4-5 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute longer., Stir in the corn, tomato, basil, salt and Italian seasoning; cook and stir until heated through. Sprinkle with cheese. Serve immediately.