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fresh vegetable tetrazzini

(2 ratings)
angiemath avatar
Recipe by
Angela Gray
@angiemath
Bristol, TN

I found this recipe many years ago in a little booklet. I changed it up and used fresh vegetables and a homemade alfredo sauce instead of the jarred. It is really good and rather quick to put together. This is my go to dish when we need something good, fast and filling. You can add any veggies your family likes and whatever pasta you have on hand ! * This dish can be made up a day ahead of time and just heated up, it is just as good if not better !

(2 ratings)
yield 8 depending on size of slices

Ingredients For fresh vegetable tetrazzini

  • 8 oz
    dried fettucine or spaghetti , broken
  • 1/2
    head of fresh broccoli
  • 3
    carrots, julienned
  • 2 Tbsp
    margarine
  • 3 Tbsp
    all purpose flour
  • 2 1/2 c
    milk
  • 1/2 c
    grated parmesan
  • 1/4 tsp
    salt
  • 1/4 tsp
    ground pepper
  • 1 pkg
    fresh mushrooms, washed and sliced
  • 1 c
    panko bread crumbs
  • 3/4 c
    almonds, slivered
  • 1/3 c
    grated parmesan cheese for the top !

How To Make fresh vegetable tetrazzini

  • 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.
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