Veggie Tetrazzini Food

CHICKEN-VEGETABLE TETRAZZINI

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.

MAKE-AHEAD CHICKEN TETRAZZINI

Steps:

• Bring a large pot of salted water to a boil. Add the ziti and cook until al dente (if a range is given on the box, choose the shortest time, otherwise, cook it 1 minute less than the suggested time). Drain the pasta and return it to the pot.
• Meanwhile, melt the butter with the canola oil in a large high-sided skillet over medium-high heat. Sprinkle the chicken with salt and pepper, then add to the hot skillet and cook, turning once, until golden brown and just cooked through, about 7 minutes per side. Transfer to a plate.
• Reduce the heat to medium and add the cauliflower, onion and mushrooms to the skillet along with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions have softened and the mushrooms are tender, about 6 minutes. Add the garlic and cook for 1 minute. Sprinkle the flour over top and cook, stirring, until all of the flour has moistened, about 1 minute. Add the wine and simmer, stirring, until reduced by about half. Add the chicken broth and 1/4 cup water, increase the heat to medium high and cook, stirring constantly, until simmering and slightly thickened. Add the heavy cream, cream cheese and 1/2 cup Parmesan; stir to combine. Pour all of the sauce and vegetables into the pot with the pasta. Add the peas, thyme and green chiles. Chop the chicken into bite-sized pieces and add to the pot. Season with salt and pepper.
• Transfer the mixture to a 9-by-13-inch baking dish and sprinkle the top with the remaining 1/4 cup Parmesan. If not serving right away, let cool. Cover and refrigerate up to overnight.
• When ready to bake, preheat the oven to 425 degrees F. Bake until hot and bubbling, about 45 minutes.

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.

VEGGIE TETRAZZINI

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!

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.

VEGETABLE TETRAZZINI

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

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