Beef Tetrazzini Recipe 55

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CHEESY BEEF TETRAZZINI



Cheesy Beef Tetrazzini image

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

1-1/2 pounds ground beef
1 small onion, chopped
1 can (15 ounces) tomato sauce
1/2 to 1 teaspoon salt
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, softened
1 cup 4% cottage cheese
1 cup sour cream
1/4 cup thinly sliced green onions
1 package (7 ounces) thin spaghetti, cooked and drained
1/4 cup grated Parmesan cheese

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.

TETRAZZINI



Tetrazzini image

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

8 oz uncooked spaghetti, broken in half
2 tablespoons vegetable oil
1/2 cup chopped onion (1 medium)
1 can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup
1/2 cup half-and-half
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups chopped deli rotisserie chicken or cubed cooked turkey
1/3 cup shredded Parmesan cheese
1/3 cup Progresso™ Panko Italian style crispy bread crumbs

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

BEEF TETRAZZINI RECIPE - (5/5)



Beef Tetrazzini Recipe - (5/5) image

Provided by BClover

Number Of Ingredients 10

1 lb. of ground beef
1 small can (4oz) of sliced mushrooms - drained
1 small can of sliced black olives - drained (optional)
1 can cream of chicken soup
1 can cream of mushroom soup
1 can (10oz) Rotel tomatoes (do NOT drain)
2 cups (8oz) shredded cheese, your choice ( I used Colby )
1 tsp dried oregano
1 tsp garlic powder
1 - 12oz package of noodles - any kind (I've used penne, spirals, etc.)

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 WITH YOUR CHOICE OF MEAT



Tetrazzini with your choice of Meat image

Leftover or planned over meat is used in this great casserole. I like it in every form, ham, turkey, chicken, shrimp whatever you like. With a salad and garlic toast you have a complete meal.

Provided by Marsha Gardner @mrdick1950

Categories     Fish

Number Of Ingredients 18

3 tablespoon(s) butter, unsalted
1/2 cup(s) onion, chopped
1/2 cup(s) green bell pepper, chopped
4 ounce(s) mushrooms, sliced
1/4 cup(s) all purpose flour
1 cup(s) chicken stock
1 cup(s) whole milk
1 cup(s) cheddar cheese, freshly shredded
dash(es) kosher salt
1/2 teaspoon(s) freshly ground black pepper
1/2 teaspoon(s) hot sauce
2 tablespoon(s) fresh parsley, chopped
4 ounce(s) jar sliced pimentoes
2 tablespoon(s) dry sherry
2 cup(s) ham, turkey, shrimp or chicken, cooked, cubed
6 ounce(s) fetuccine, inguine or angel hair pasta cooked al dente and thoughly drained
1/2 cup(s) parmigiano-reggiano, grated
2 tablespoon(s) panko bread crumbs

Steps:

  • Preheat oven to 375-degrees. Spray a casserole dish with cooking spray and set aside. Melt butter in a medium sized sauté pan and add onion. Cook until onion is softened. Add mushrooms and bell pepper; sauté until mushrooms have given up all their liquid and are softened.
  • Stir in flour and cook stirring for 2 minutes (will be very thick). Add chicken stock slowly and whisk until incorporated. Add milk, bring to a boil then reduce heat and simmer for 3 or 4 minutes, stirring constantly. Add shredded cheddar along with salt, pepper, hot sauce, parsley, pimento and sherry. Stir in cooked meat or shrimp and cooked spaghetti. Transfer to prepared casserole dish.
  • Top with grated cheese and sprinkle with panko bread crumbs. Bake for 25 minutes or until mixture is bubbling and top is golden.

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