VEGETABLE TETRAZZINI
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
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
VEGGIE TETRAZZINI
Super simple and super good! Feel free to experiment with veggie combinations. Use about 4 cups total between veggies and/or vegan chicken.
Provided by Wish I Could Cook
Categories One Dish Meal
Time 45m
Yield 6 pieces, 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook spaghetti until al dente and drain.
- While spaghetti is cooking, saute the veggies and vegan chik'n in olive oil until tender.
- While veggies are cooking bring broth to a boil, wisk in flour (I usually turn the flour into a slurry first to avoid lumps) add the vegan cream cheese and nutrional yeast. Stir and heat throughly. Salt and pepper to taste.
- When everything is all cooked, stir everything together and pack into a greased 9x9 pan.
- Bake for 25 minutes.
- Let cool for 5-10 minutes to set up.
- Enjoy with some garlic bread!
Nutrition Facts : Calories 219, Fat 3.6, SaturatedFat 0.5, Sodium 19.5, Carbohydrate 40.3, Fiber 4.1, Sugar 2.9, Protein 10.6
VEGETABLE SKILLET TETRAZZINI
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
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 TETRAZZINI
Try Giada De Laurentiis' famous Chicken Tetrazzini recipe from Everyday Italian on Food Network; a creamy bechemel sauce envelops mushrooms, chicken and pasta.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 450 degrees F.
- Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.
- Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
- Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
- Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
- Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.
VEGETABLE TETRAZZINI
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
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.
FAST ITALIAN VEGETABLE SKILLET
This colorful blend of sauteed vegetables is as pretty as it is tasty. "The recipe was given to me by a dear friend, and it's become a family favorite. It's a quick summer side from our garden," notes Sue Spencer from Coarsegold, California.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts :
QUICK ITALIAN VEGGIE SKILLET
When you don't know what to serve, Italian flavors are a good starting point. We combine cannellini and garbanzo beans for this snappy rice dish. -Sonya Labbe, West Hollywood, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 342 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 660mg sodium, Carbohydrate 59g carbohydrate (10g sugars, Fiber 11g fiber), Protein 16g protein.
EASY SKILLET CHICKEN TETRAZZINI
I got this recipe from a Campbells Soup add in one of those 'family' magazines years ago. I lost the recipe, but have made it so many times, that I'm posting it here from memory, for safe-keeping. I haven't been able to find this recipe anywhere, including the Campbell's web site, so I'm hoping that my memory serves me well. I cut the green bell pepper into 1/2 inch dice, because it makes a prettier presentation. Enjoy.
Provided by arroz241_11561377
Categories One Dish Meal
Time 40m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, melt butter on med-low, and saute onion, green bell pepper and drained mushrooms, for 2 minutes, . (do not let butter burn).
- Add chicken cubes, and saute until chicken is cooked through.
- Meanwhile, in a large bowl add 2 cans of soup, and dilute with 1/2-1 can of milk, until mixture is a thick gravy consistancy.
- Pour soup into saute pan with chicken and veggies, and stir.
- Add garlic powder, sherry, stir and cook on medium heat for 2-3 minutes.
- Add parmesan cheese,stir until melted.
- Serve over cooked thin spaghetti, or egg noodles.
- Note: The amount of chicken you use, depends on the size of the breasts.
- Sherry, garlic powder and parmesan cheese amounts, can be added to taste.
Nutrition Facts : Calories 193.1, Fat 13.4, SaturatedFat 6.4, Cholesterol 38, Sodium 658.2, Carbohydrate 8.9, Fiber 0.8, Sugar 2, Protein 9.2
SKILLET TURKEY TETRAZZINI
I love this dish because you only dirty one pan. Serve with a green salad and there's dinner! Perfect comfort food!
Provided by mydesigirl
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
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.
More about "vegetable skillet tetrazzini food"
VEGETABLE SKILLET TETRAZZINI RECIPE
From lifemadedelicious.ca
Servings 4Total Time 30 minsCategory Entree
HEALTHY, LOW-CARB TURKEY & VEGETABLE …
From savoringtoday.com
HOW TO MAKE SKILLET TETRAZZINI | A WELL …
From awelladvisedlife.com
CHICKEN TETRAZZINI CASSEROLE {EASY …
From tastesoflizzyt.com
LOADED VEGETABLE CHICKEN TETRAZZINI - KRAZY …
From krazykitchenmom.com
BAKED MUSHROOM TETRAZZINI WITH CRISPY …
From macheesmo.com
VEGAN VEGGIE TETRAZZINI - MONKEY AND ME KITCHEN …
From monkeyandmekitchenadventures.com
Reviews 4Category DinnerCuisine ItalianTotal Time 50 mins
TURKEY TETRAZZINI RECIPE (CLASSIC DINNER CASSEROLE) | KITCHN
From thekitchn.com
TURKEY TETRAZZINI - THE WOODEN SKILLET
From thewoodenskillet.com
VEGETABLE SKILLET TETRAZZINI | RECIPE | PASTA DISHES, TETRAZZINI ...
From pinterest.com
INA GARTEN TURKEY TETRAZZINI - TABLE FOR SEVEN - CHEFS & RECIPES
From ourtableforseven.com
CHICKEN-VEGETABLE TETRAZZINI RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
BEST MAKE-AHEAD CHICKEN TETRAZZINI RECIPES | VALERIE'S …
From foodnetwork.ca
BEST EVER HAM TETRAZZINI - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love