Mushroom Tetrazzini Recipes

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TURKEY MUSHROOM TETRAZZINI



Turkey Mushroom Tetrazzini image

Your family will flip over this turkey and mushroom casserole. In fact, the creamy Parmesan-topped tetrazzini is so satisfying, no one will suspect it's lower in fat! -Irene Banegas, Las Cruces, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 13

8 ounces uncooked spaghetti
3 tablespoons cornstarch
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/2 teaspoon seasoned salt
Dash pepper
1 tablespoon butter
1/4 cup finely chopped onion
1 garlic clove, minced
1 can (12 ounces) fat-free evaporated milk
2-1/2 cups cubed cooked turkey breast
1 can (4 ounces) mushroom stems and pieces, drained
2 tablespoons grated Parmesan cheese
1/4 teaspoon paprika

Steps:

  • Preheat oven to 350°. Cook spaghetti according to package directions; drain. , Mix cornstarch, broth and seasonings. In a large saucepan, heat butter over medium-high heat; saute onion until tender. Add garlic; cook and stir 1 minute. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat to low. Add milk; cook and stir 2-3 minutes. Stir in turkey, mushrooms and spaghetti. , Transfer to an 8-in. square baking dish coated with cooking spray. Bake, covered, 20 minutes. Sprinkle with cheese and paprika; bake, uncovered, until heated through, 5-10 minutes.

Nutrition Facts : Calories 331 calories, Fat 5g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 544mg sodium, Carbohydrate 41g carbohydrate (10g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges

CHICKEN TETRAZZINI (CREAMY CHICKEN MUSHROOM PASTA BAKE)



Chicken Tetrazzini (creamy chicken mushroom pasta bake) image

Recipe video above. A big, creamy pasta bake with juicy chicken and mushrooms. Cheesy, hot and completely delicioius! Rumoured to be named after an Italian opera star Luisa Tetrazzini when an American Chef created this dish for her. So it's not authentic Italian - but it doesn't make this any less delicious!!

Provided by Nagi

Categories     Mains

Number Of Ingredients 14

500g / 1lb spaghetti or other long pasta, cooked per packet ((penne, macaroni, ziti ok too) (Note 1))
2 tbsp (30g) butter
500g / 1lb chicken thighs (, skinless boneless (Note 2))
4 tbsp (60g) butter (, unsalted)
500g / 1lb mushrooms (, sliced 1/2 cm / 1/5" thick)
2 garlic cloves (, minced)
1 onion (, finely chopped)
4 tbsp flour
2 cups milk (, any fat, any type)
1 cup cream (, heavy / thickened (sub more milk))
2 cups chicken stock/broth (, low sodium (or water + 2 stock cubes))
1/2 tsp black pepper
1 tsp salt
2 cups cheese (, shredded (cheddar, jack, colby - not mozz))

Steps:

  • Melt 2 tbsp butter in a large pot over high heat. Add chicken, sprinkle with pinch of salt and pepper. Cook 1 1/2 minutes until golden.
  • Turn chicken, sprinkle with salt and pepper. Cook 1 minute until golden then remove onto plate - doesn't need to be fully cooked (will cook more in oven).
  • Rest 5 minutes, then chop into small pieces, or shred.
  • Preheat oven to 160°C / 325°F.
  • Cook mushrooms: Melt 4 tbsp butter over high heat in the same pot. Add mushrooms and cook for 4 minutes until starting to go floppy but not yet golden.
  • Add onion: Add garlic and onion, cook for 3 minutes until mushrooms are golden. Add a pinch of salt and pepper halfway through.
  • Add flour & milk: Turn heat down to medium. Add flour. Stir for 30 seconds. Add milk and stir for 10 seconds or until it thickens (see video at 52 sec).
  • Add cream and broth: Add chicken stock, cream, 1 tsp salt and 1/2 tsp pepper. Stir, then let the mixture heat up, stirring every now and then so it doesn't catch on the base, and cook until the sauce thickens enough so you can draw a path on the back of the spoon (video at 1.04). Do not make it very thick - it gets thicker in next steps.
  • Add cheese & pasta: Turn stove off. Stir through half the cheese (will melt in oven), then add pasta and chicken. Toss to mix, taste and add more salt if needed.
  • Bake: Pour into 23 x 33cm / 9 x 13" pan, smooth surface. Top with remaining cheese. Bake 25 minutes until golden and bubbly. Serve immediately!

Nutrition Facts : Calories 669 kcal, Carbohydrate 58 g, Protein 34 g, Fat 34 g, SaturatedFat 20 g, Cholesterol 155 mg, Sodium 955 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

CREAMY CHICKEN TETRAZZINI



Creamy Chicken Tetrazzini image

Enjoy this hearty chicken and pasta tetrazzini casserole that's made using mushrooms - a classic dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 12

Number Of Ingredients 12

1 package (16 oz) vermicelli
1/2 cup chicken broth
4 cups chopped cooked chicken
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (10 3/4 oz) condensed cream of celery soup
1 container (8 oz) sour cream
1 jar (6 oz) sliced mushrooms, drained
1/2 cup shredded Parmesan cheese (2 oz)
1 teaspoon pepper
1/2 teaspoon salt
2 cups shredded Cheddar cheese (8 oz)

Steps:

  • Heat oven to 350°F. Spray 2 (11x7-inch) glass baking dishes with cooking spray.
  • Cook and drain vermicelli as directed on package, using minimum cook time. Return to saucepan; add broth and toss to coat.
  • In large bowl, mix chicken, soups, sour cream, mushrooms, Parmesan cheese, pepper and salt. Add vermicelli; toss well. Divide mixture between baking dishes. Sprinkle with Cheddar cheese.
  • Cover; bake 30 minutes. Uncover; bake 5 minutes longer or until cheese is bubbly.

Nutrition Facts : Calories 393.4, Carbohydrate 33.6 g, Cholesterol 68.6 mg, Fat 1 1/2, Fiber 2.0 g, Protein 24.8 g, SaturatedFat 8.1 g, ServingSize 1 Serving, Sodium 628.8 mg, Sugar 2.5 g

CHICKEN TETRAZZINI



Chicken Tetrazzini image

There's no need to create a complicated sauce for this easy chicken tetrazzini recipe. With some precooked chicken and a couple cans of soup, you can have a fuss-free baked pasta dinner that's sure to be a hearty, homemade favorite.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 9

Number Of Ingredients 9

12 oz uncooked spaghetti
2 tablespoons butter
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
3 cups chopped cooked chicken
2 cans (10 1/2 oz each) condensed cream of mushroom soup
2 cups sour cream
1/2 teaspoon freshly ground pepper
1/3 cup grated Parmesan cheese
Chopped fresh parsley, if desired

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.

Nutrition Facts : Calories 430, Carbohydrate 39 g, Cholesterol 80 mg, Fat 3, Fiber 2 g, Protein 23 g, SaturatedFat 9 g, ServingSize About 1 1/2 Cups, Sodium 660 mg, Sugar 3 g, TransFat 1 g

TURKEY MUSHROOM TETRAZZINI



Turkey Mushroom Tetrazzini image

A rich and creamy dish that works well with leftover turkey or chicken.

Provided by Bethe Forcia

Categories     Main Dish Recipes     Pasta     Tetrazzini Recipes

Time 1h5m

Yield 6

Number Of Ingredients 14

8 ounces uncooked linguine pasta
2 tablespoons butter
2 cups fresh mushrooms, quartered
½ cup sliced green onion
¼ cup chopped red bell pepper
¼ cup all-purpose flour
⅛ teaspoon black pepper
2 tablespoons garlic spread seasoning (such as Johnny's® Great Caesar! Garlic Spread & Seasoning)
1 ¼ cups chicken broth
1 ¼ cups heavy cream
2 cups chopped cooked turkey
¾ cup grated Parmesan cheese, divided
¼ cup sliced almonds
2 tablespoons chopped fresh parsley

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart rectangular baking dish.
  • Fill a large pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
  • Heat butter in a large skillet; cook and stir the mushrooms, green onion, and bell pepper until the onion is translucent and the vegetables are softened, about 5 minutes. Stir in the flour, black pepper, and garlic spread seasoning. Pour in the chicken broth and cream, whisking the mixture until smooth and thickened, 5 to 8 more minutes. Stir in the turkey, half the Parmesan cheese, and the cooked linguine, and lightly stir to coat all ingredients with sauce.
  • Spread the mixture into the prepared baking dish, and sprinkle the top with the remaining Parmesan cheese and the almonds. Bake in the preheated oven until the mixture is bubbling and the top has begun to brown, about 20 minutes, and sprinkle with parsley before serving.

Nutrition Facts : Calories 515.1 calories, Carbohydrate 37 g, Cholesterol 123.4 mg, Fat 30.3 g, Fiber 2.8 g, Protein 25.6 g, SaturatedFat 16.6 g, Sodium 676.2 mg, Sugar 1.3 g

CHICKEN TETRAZZINI RECIPE



Chicken Tetrazzini Recipe image

This chicken tetrazzini is comforting and supremely creamy; a cheesy pasta bake loaded with juicy chicken and plump mushrooms.

Provided by Natasha Kravchuk

Categories     Easy/Medium

Time 1h20m

Number Of Ingredients 15

12 oz thin spaghetti or linguine
4 cups shredded rotisserie chicken (*or cook 2 lbs chicken breast)
1 lb button mushrooms (thickly sliced)
1 medium onion (finely chopped)
3-4 garlic cloves (minced)
2 Tbsp Olive Oil
4 Tbsp unsalted butter
1/3 cup all-purpose flour
2 1/2 cups low sodium chicken broth
1 Tbsp lemon juice
1 1/2 cups half and half (or sub with equal parts milk & heavy cream)
1 tsp sea salt (or to taste)
1/4 tsp black pepper, freshly ground
1/4 cup parsley, (chopped, plus more to garnish)
1 1/2 cups shredded mozzarella cheese

Steps:

  • Preheat Oven to 350˚F. Cook pasta in a large pot of salted water until aldente according to package instructions then rinse to stop the cooking process, drain and set aside.
  • Cut 4 cups of chicken meat from a rotisserie chicken and shred into bite-sized pieces and set aside.
  • Place a large dutch oven or pot over medium/high heat. Add 2 Tbsp oil then add sliced mushrooms and sauté 3 min or until softened. Add diced onions and cook until onions are soft and golden, 5-7 min. Add minced garlic and sauté another 1-2 min until fragrant. Remove to the cutting board with chicken.
  • In the same pot, melt 4 Tbsp butter and whisk in 1/3 cup flour until lightly golden (1 1/2 min). Add 2 1/2 cups chicken broth, 1 Tbsp lemon juice, 1 tsp salt, 1/4 tsp pepper and whisk until smooth. Add 1 1/2 cups half and half and bring to a simmer. Season sauce with more salt and pepper to taste.
  • Return chicken, mushrooms, onions and pasta to the pot then sprinkle in 1/4 cup chopped fresh parsley and stir to combine. Sprinkle the top generously with shredded mozzarella, cover and bake at 350˚F for 30 min then remove lid and continue baking 15 min.**

Nutrition Facts : Calories 413 kcal, Carbohydrate 43 g, Protein 16 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 49 mg, Sodium 471 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

QUICK TUNA TETRAZZINI



Quick Tuna Tetrazzini image

A twist on the classic tetrazzini. Spaghetti is baked with tuna and a cream sauce and topped with a parmesan breadcrumb crust.

Provided by maritab

Time 2h

Yield 6

Number Of Ingredients 8

8 ounces spaghetti
1 can cream of mushroom soup
2 ounces sliced mushrooms, canned
1 cup evaporated milk
13 ounces tuna in water, canned, drained, flaked
1 cup soft bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons margarine, melted

Steps:

  • Break spaghetti into small pieces (2-3"); cook according to package directions. Combine soup, mushrooms, evaporated milk, and tuna. Drain spaghetti and combine with mushroom-tuna mixture. Pour into greased 2-2 1/2 quart casserole. Mix bread crumbs, cheese, and melted margarine; sprinkle on top of mixture in casserole. Bake at 400 degrees F for 45-60 minutes or until browned and bubbly.

Nutrition Facts :

MUSHROOM TETRAZZINI



Mushroom Tetrazzini image

A very easy to throw together pasta dish that is delicious--especially if you are a mushroom lover like me. Cooking time includes the boiling of the spaghetti.

Provided by Denise in NH

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb spaghetti
12 ounces provolone cheese, slices
6 tablespoons butter
8 ounces mushrooms, cut into thick slices
1 medium onion, sliced
3 tablespoons flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 cups milk
1/4 cup wine (a good white wine)
1/3 cup chopped fresh parsley

Steps:

  • Preheat oven broiler.
  • Cook spaghetti as label directs.
  • cut cheese slices into small pieces (reserve 1/2 cup for topping).
  • Melt butter in 3 quart saucepan over medium heat and saute onion and mushrooms till tender (about 5 minutes).
  • stir in flour, salt and pepper until blended.
  • Gradually stir in milk & wine.
  • Add cheese & parsley stirring constantly until mixture is thickened and cheese is melted.
  • place hot spaghetti in large deep oven proof dish.
  • Pour sauce over hot spaghetti and sprinkle with reserved cheese.
  • Broil until cheese is melted.

Nutrition Facts : Calories 675, Fat 30.9, SaturatedFat 19.1, Cholesterol 81, Sodium 1208.5, Carbohydrate 68.4, Fiber 3.3, Sugar 3.2, Protein 29.1

MUSHROOM CHICKEN TETRAZZINI



Mushroom Chicken Tetrazzini image

Simple enough, because you can do the preparation all at once and then relax with a glass of wine while it is baking. Serve with crisp salad.

Provided by M J

Categories     Main Dish Recipes     Pasta     Chicken

Time 35m

Yield 4

Number Of Ingredients 9

½ (8 ounce) package spaghetti
3 skinless, boneless chicken breast halves
1 onion, chopped
8 ounces fresh mushrooms, quartered
1 cube chicken bouillon
water to cover
salt and pepper to taste
4 cups heavy cream
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, cook chicken in microwave until almost cooked through (juices run almost clear).
  • Preheat oven to 325 degrees F (165 degrees C).
  • Saute onion and mushrooms in a medium saucepan until soft. Add chicken, bouillon and water to cover. Simmer over medium low heat, seasoning with salt and pepper to taste. Add cooked spaghetti and cream and mix all together; finally, stir in the cheese.
  • Bake in preheated oven for 20 to 30 minutes, or until cooked through. Halfway through cooking, check dish and add more Parmesan cheese if desired, to taste.

Nutrition Facts : Calories 1072.5 calories, Carbohydrate 33.5 g, Cholesterol 381.9 mg, Fat 91.4 g, Fiber 2.4 g, Protein 32.5 g, SaturatedFat 56.1 g, Sodium 515.9 mg, Sugar 3.3 g

CHICKEN TETRAZZINI



Chicken Tetrazzini image

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

9 tablespoons butter
2 tablespoons olive oil
4 boneless skinless chicken breasts
2 1/4 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
1 pound white mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
1/2 cup dry white wine
1/3 cup all-purpose flour
4 cups whole milk, room temperature
1 cup heavy whipping cream, room temperature
1 cup chicken broth
1/8 teaspoon ground nutmeg
12 ounces linguine
3/4 cup frozen peas
1/4 cup chopped fresh Italian parsley leaves
1 cup grated Parmesan
1/4 cup dried Italian-style breadcrumbs

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.

MUSHROOM TETRAZZINI



Mushroom Tetrazzini image

This could serve 1 or 2, depending on how hungry you both are. Update 4/15/07: Mushrooms should be sauteed in separate skillet and drained of any liquid before adding to the sour cream. I also changed the recipe to use regular cheddar cheese, finely grated.

Provided by CookingONTheSide

Categories     One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7

2 -3 ounces fettuccine, broken in half
1 (9 ounce) box frozen creamed spinach, thawed and drained
1/4 cup light sour cream
1/2 cup shiitake mushroom, sauteed (drain excess liquid before adding to sour cream)
1 cup breadcrumbs, preferably fresh
1/4 cup cheddar cheese, finely grated
salt, to taste

Steps:

  • In large saucepan of boiling salted water, cook the fettuccine until al dente.
  • Drain and set aside.
  • In same saucepan, add the creamed spinach and cook over medium heat until heated through.
  • Stir in the sour cream and sauteed mushrooms, season to taste with salt.
  • Add the reserved pasta and toss to coat.
  • Transfer the mixture to a small baking dish.
  • Preheat a toaster oven to 375 degrees.
  • In a small bowl, combine the bread crumbs and cheese.
  • Sprinkle the bread crumb mixture on the pasta and bake until golden, about 10 minutes.

Nutrition Facts : Calories 611.3, Fat 25.3, SaturatedFat 9.7, Cholesterol 65.4, Sodium 852.8, Carbohydrate 75.8, Fiber 6.4, Sugar 5.5, Protein 19.9

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ONE POT CHICKEN TETRAZZINI - JO COOKS
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2021-05-04 How To Make Chicken Tetrazzini. Cook the chicken and mushrooms: Melt 1 tbsp of the butter over medium high heat. Add the chicken cubes and mushrooms to the pot and cook for about 5 to 7 minutes until the chicken is no longer pink. Season the chicken with salt, pepper and garlic powder. Remove the chicken and mushroom …
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  • Cook the chicken and mushrooms: Melt 1 tbsp of the butter over medium high heat. Add the chicken cubes and mushrooms to the pot and cook for about 5 to 7 minutes until the chicken is no longer pink. Season the chicken with salt, pepper and garlic powder. Remove the chicken and mushroom from the pot and set aside.
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BROCCOLI MUSHROOM TETRAZZINI IS READY IN 40 MINUTES. VEGAN ...
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INSTANT POT MUSHROOM TETRAZZINI - VEGAN RICHA
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VEGAN ONE POT MUSHROOM TETRAZZINI - RABBIT AND WOLVES
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Estimated Reading Time 3 mins
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EASY CHICKEN AND MUSHROOM TETRAZZINI RECIPE
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2020-06-14 This chicken and mushroom tetrazzini recipe is a simple, creamy pasta dish that your family will love! It makes a delicious main dish and goes well with some crusty garlic bread and a fresh green salad. It's also an easy way to feed a crowd! It's comfort food at its best! Print Ingredients . 3 Tbsp butter 1 cup sliced fresh mushrooms …
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  • Preheat the oven to 400°F and grease a 9x13” pan with butter, making sure to get the corners and sides.
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CHICKEN TETRAZZINI | CHICKEN.CA
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Chicken Tetrazzini. Developed for CFC by Nancy Guppy, RD, MHSc. Pasta; Casseroles ; Thigh; Italian; Print Recipe Print. This pasta bake, with its creamy sauce and earthy mushroom flavour, will soon become a family favourite. Ready to go to the dinner table in about an hour, this is a reliable recipe …
From chicken.ca


MUSHROOM TETRAZZINI RECIPES
Mushroom Tetrazzini Recipes HAM TETRAZZINI. A quick casserole that only takes about 30 minutes to make: perfect for those busy 'game' days. Provided by Susan Holtgrewe. Categories Main Dish Recipes Pork Ham. Time 30m. Yield 4. Number Of Ingredients 11. Ingredients; 6 ounces spaghetti: 3 quarts water : 1 teaspoon salt: 1 tablespoon butter: 2 tablespoons chopped onion: 1 (10.75 ounce) can ...
From tfrecipes.com


CREAMY MUSHROOM TETRAZZINI RECIPE (DAIRY FREE, VEGAN ...
2021-09-10 Creamy Mushroom Tetrazzini Recipe (Dairy Free, Vegan, Vegetarian) Creamy Mushroom Tetrazzini Recipe (Dairy Free, Vegan, Vegetarian) The Herbeevore September 10, 2021 Holiday Recipes 8 Comments. Jump to Recipe Print Recipe. Pin Share Tweet Email. This vegan mushroom tetrazzini is packed with fresh mushrooms, a thick creamy sauce, and seasoned …
From theherbeevore.com


CHICKEN TETRAZZINI RECIPE (VIDEO)
Chicken Tetrazzini Recipe This recipe can be done entirely using a dutch oven so it can go from the stove to the oven saving you some dishes. You can also bake it in a 13×9″ casserole dish, but whichever path you choose, the result will be a cheesy, creamy chicken pasta …
From howto-cook.com


10 OF OUR CREAMIEST TETRAZZINI RECIPES | TASTE OF HOME

From tasteofhome.com


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