CHEESY BEEF TETRAZZINI RECIPE: HOW TO MAKE IT
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
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
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, FatContent 37g fat (20g saturated fat), CholesterolContent 153mg cholesterol, SodiumContent 905mg sodium, CarbohydrateContent 34g carbohydrate (7g sugars, FiberContent 2g fiber), ProteinContent 38g protein.
TETRAZZINI RECIPE - BETTYCROCKER.COM
Here is an easy and creamy chicken and pasta casserole, sure to become a family favorite.
Provided by Betty Crocker Kitchens
Total Time 1 hours 0 minutes
Prep Time 30 minutes
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 , CarbohydrateContent 42 g, CholesterolContent 55 mg, FatContent 3 , FiberContent 2 g, ProteinContent 23 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 1120 mg, SugarContent 2 g, TransFatContent 0 g
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CHICKEN TETRAZZINI RECIPE - BETTYCROCKER.COM
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- 1) Preheat the oven to 375 degrees, grease a large casserole dish with a little butter and set aside. 2) Fill a large pot with water, add a generous pinch of salt and bring to a boil, add the spaghetti and cook them for 2 minutes less than the package instructions indicate, drain well and rinse under cold water to stop it from cooking further. 3) In a large dutch oven, add the butter and allow it to melt over medium high heat, add the mushrooms and onions, season them with some salt and pepper, Italian seasoning and saute until they develop some good color, about 6 to 8 minutes. Add the garlic and cook for 1 more minute, deglaze the pan with the wine and allow the wine to reduce by half. 4) Add the flour, making sure to stir it in well and cook for about 2 minutes, add the stock, milk and cream and simmer for about 8 to 10 minutes or until the mixture has thickened a bit . 5) Stir in the cream cheese, adjust the salt and pepper to taste stir in the parmiggiano and cheddar and set aside. 6) Add the cooked spaghetti, shredded chicken and thawed peas, give everything a good stir. Pour mixture in the prepared baking pan, sprinkle over the bread crumbs and parmiggiano and dot the little bit of butter evenly over the top. 7) Bake for about 15 to 20 minutes or until the top is bubbly and golden brown.
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