CHEESY BEEF TETRAZZINI
If your family is anything like Gladys Van Beek's, it won't be long before this hearty casserole becomes a favorite. "My gang loves it for the flavor. I love it because it's simple to make and can be assembled the night before serving," reports the Lynden, Washington farm wife.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet over medium heat, cook beef and onion until meat is no longer pink; drain. Stir in tomato sauce, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., In a bowl, beat cream cheese, cottage cheese and sour cream, until blended. Stir in green pepper, onions and spaghetti. Transfer to a greased 2-1/2-qt. baking dish. Top with beef mixture. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
Nutrition Facts : Calories 631 calories, Fat 37g fat (20g saturated fat), Cholesterol 153mg cholesterol, Sodium 905mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 2g fiber), Protein 38g protein.
BEEF TETRAZZINI RECIPE - (5/5)
Provided by BClover
Number Of Ingredients 10
Steps:
- Preheat oven at 350 degrees. Sauté ground beef in pan until done and drain fat. Cook noodles according to package directions. Drain noodles and set aside. Combine beef and rest of ingredients (except 1/3 cup of cheese for topping) in large bowl. Add noodles to beef mixture and combine. Pour mixture into 9X13 casserole dish and top with remaining 1/3 cup cheese. Cover top of casserole with foil and bake for 40-45 minutes or until dish is completely heated through and bubbly. Take foil off and bake uncovered for another 10-15 minutes or until cheese melts. Enjoy!
TETRAZZINI
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
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
ITALIAN SAUSAGE TETRAZZINI
This was the outcome of low groceries and creating a "use what you have" recipe. I love that necessity is a catalyst for creativity. Enjoy!
Provided by Jenni K
Categories Beef
Time 1h40m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 350. Grease a 12 x 18 cake pan.
- 2. Cook pasta, adding 4 tsp of beef boullion to the water. Drain, but don't rinse.
- 3. ~Meanwhile~ Saute italian sausage, drain if needed. Set aside.
- 4. If you're using fresh mushrooms, saute mushrooms, green pepper and onions in butter, garlic, pepper, and italian seasoning. (If you're using canned, just saute the onions, green pepper, and seasonings, then add the canned mushrooms at the very end of sauteing). Add the italian sausage back in.
- 5. Add soups, sour cream, and parmesan cheese, and milk. Mix well. Stir in cooked noodles and season to taste.
- 6. Pour into the prepared pan and top with mozzarella cheese. Cover.
- 7. Bake at 350 for an hour covered, then an additional 10 minutes, uncovered. Let set 5 minutes before serving.
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