Best 6 Vegetable Skillet Tetrazzini Recipes

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Vegetable skillet tetrazzini is a delicious and easy-to-make dish that is perfect for a weeknight meal. This classic Italian-American dish is made with a creamy sauce, tender vegetables, and pasta. The combination of flavors and textures in this dish is sure to please everyone at the table. It is also a great way to use up leftover vegetables.

Check out the recipes below so you can choose the best recipe for yourself!

VEGETABLE TETRAZZINI



Vegetable Tetrazzini image

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

4 tablespoons unsalted butter
1 pound sliced white or cremini mushrooms
1 large leek
2 cloves garlic (minced)
1/4 cup all-purpose flour
2 cups vegetable broth
1 1/2 cup milk
1/4 cup dry white wine
1/4 cup heavy cream
1/3 cup shredded Fontina cheese
1/3 cup grated Parmesan cheese (divided)
1/2 teaspoon smoked paprika
10 ounces whole wheat farfalle pasta (cooked al dente according to package instructions)
1 bunch asparagus (cut into 1-inch pieces (discard tough ends))
Salt and pepper to taste
1/3 cup panko breadcrumbs
2-3 tablespoons chopped fresh parsley

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

FAST AND EASY CHICKEN TETRAZZINI



Fast and Easy Chicken Tetrazzini image

Super-easy chicken tetrazzini. Uses rotisserie chicken to save time.

Provided by busymom

Categories     Main Dish Recipes     Casserole Recipes     Noodles

Time 1h5m

Yield 8

Number Of Ingredients 13

cooking spray
1 (12 ounce) package rotini pasta
2 tablespoons butter
2 onions, chopped
2 stalks celery, finely chopped
½ cup finely chopped red bell pepper
2 ¼ cups milk
1 (10.75 ounce) can cream of mushroom soup
½ teaspoon poultry seasoning
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 rotisserie chicken, meat removed and chopped
1 cup shredded Cheddar cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with nonstick cooking spray.
  • Bring a large pot of lightly salted water to a boil. Cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Pour rotini into prepared baking dish.
  • Melt butter in a heavy saucepan over medium heat. Cook and stir onions, celery, and bell pepper in melted butter until softened, about 5 minutes.
  • Stir milk, cream of mushroom soup, poultry seasoning, salt, and black pepper into the onion mixture. Reduce heat to medium-low and bring to a simmer; about 5 minutes. Add chicken and 1/2 cup Cheddar cheese to the milk mixture; remove immediately from heat and pour over the rotini. Top pasta and sauce mixture with remaining Cheddar cheese.
  • Bake in preheated oven until cheese is melted and beginning to brown, about 25 minutes.

Nutrition Facts : Calories 515.7 calories, Carbohydrate 43.6 g, Cholesterol 93.1 mg, Fat 22.4 g, Fiber 2.7 g, Protein 33.3 g, SaturatedFat 9.3 g, Sodium 524 mg, Sugar 7.9 g

CHICKEN-VEGETABLE TETRAZZINI



Chicken-Vegetable Tetrazzini image

The classic Tetrazzini is updated with whole wheat spaghetti, edamame and rotisserie chicken. It's a hearty meal ready in less than an hour. Make it your way with the variation below.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 14

7 oz whole wheat or multigrain spaghetti, broken into thirds
1/2 cup Cascadian Farm® organic frozen shelled edamame (from 10-oz bag)
1 cup 1-inch diagonal pieces fresh asparagus
2 tablespoons butter or margarine
1 cup sliced fresh mushrooms (3 oz)
1/4 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup Progresso™ chicken broth (from 32-oz carton)
1 cup fat-free half-and-half
2 tablespoons dry sherry or water
2 cups cubed or shredded deli rotisserie chicken (from 2- to 3-lb chicken)
1/2 cup chopped orange, yellow or red bell pepper
1/4 cup shredded Parmesan or Asiago cheese (1 oz)

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.

Nutrition Facts : Calories 340, Carbohydrate 37 g, Cholesterol 60 mg, Fat 1/2, Fiber 4 g, Protein 22 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 5 g, TransFat 0 g

VEGETABLE TETRAZZINI



Vegetable Tetrazzini image

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

8 ounces sliced mushrooms
1 medium zucchini, sliced
1 cup red bell pepper, sliced
1/2 cup onion, chopped
2 -4 garlic cloves
1 -2 tablespoon margarine or 1 -2 tablespoon butter
1 cup broccoli floret, cooked until just barely tender
2 tablespoons flour
1 3/4 cups vegetable stock
1 cup skim milk
1/2 cup dry white wine or 1/2 cup skim milk
16 ounces spaghetti, cooked
1/4 cup parmesan cheese
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper

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.

VEGETABLE SKILLET TETRAZZINI



Vegetable Skillet Tetrazzini image

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

8 oz uncooked spaghetti
1/4 cup butter
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
2 cups chopped fresh broccoli florets
1 medium red bell pepper, thinly sliced
1 clove garlic, finely chopped
1 tablespoon water
2 tablespoons Gold Medal™ all-purpose flour
2 1/2 cups half-and-half
1/2 teaspoon salt
2 tablespoons sherry, if desired
2/3 cup shredded Parmesan cheese
Sliced almonds, if desired

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

EASY SKILLET CHICKEN TETRAZZINI



Easy Skillet Chicken Tetrazzini image

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

1/4 cup butter
1 medium onion, diced
1 medium green bell pepper, chopped
2 (4 ounce) cans mushrooms, drained
2 (10 ounce) cans cream of chicken soup, diluted
2 -3 teaspoons garlic powder
2 tablespoons dry sherry
1 -2 chicken breast, cubed
1/2 cup parmesan cheese, grated

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

Tips:

  • For a richer flavor, use a combination of chicken broth and white wine in the sauce.
  • Add 1/2 cup of chopped fresh mushrooms to the skillet with the vegetables for an extra savory flavor.
  • If you don't have heavy cream, you can substitute milk or half-and-half.
  • To make the dish vegetarian, use vegetable broth instead of chicken broth and omit the chicken.
  • Serve immediately with a sprinkle of fresh parsley or grated Parmesan cheese.

Conclusion:

Vegetable Skillet Tetrazzini is a delicious and easy-to-make one-pan meal that is perfect for a busy weeknight dinner. It is packed with vegetables, protein, and creamy sauce, making it a satisfying and nutritious meal. With a few simple tips and tricks, you can easily customize this dish to your liking and make it your own.

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