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.

CHEESY BEEF TETRAZZINI



Cheesy Beef Tetrazzini image

Provided by dorthy33

Time 45m

Yield 6

Number Of Ingredients 12

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

Steps:

  • In a large skillet, cook beef and onion over med. heat 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 mixing 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 degrees F for 30-35 minutes or until bubbly.

MAKE-AHEAD CHICKEN TETRAZZINI



Make-Ahead Chicken Tetrazzini image

Provided by Valerie Bertinelli

Categories     main-dish

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 18

Kosher salt and freshly ground black pepper
8 ounces ziti
2 tablespoons unsalted butter
1 tablespoon canola oil
2 boneless, skinless chicken breasts
2 cups small cauliflower florets
1/2 medium onion, chopped
1 pound cremini mushrooms, sliced
1 clove garlic, minced
2 tablespoons all-purpose flour
1/3 cup dry white wine
1 cup chicken broth
2/3 cup heavy cream
4 ounces cream cheese, at room temperature
3/4 cup grated Parmesan cheese
1 cup frozen peas, thawed
2 sprigs fresh thyme, leaves only
One 4.5-ounce can diced green chiles

Steps:

  • Bring a large pot of salted water to a boil. Add the ziti and cook until al dente (if a range is given on the box, choose the shortest time, otherwise, cook it 1 minute less than the suggested time). Drain the pasta and return it to the pot.
  • Meanwhile, melt the butter with the canola oil in a large high-sided skillet over medium-high heat. Sprinkle the chicken with salt and pepper, then add to the hot skillet and cook, turning once, until golden brown and just cooked through, about 7 minutes per side. Transfer to a plate.
  • Reduce the heat to medium and add the cauliflower, onion and mushrooms to the skillet along with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions have softened and the mushrooms are tender, about 6 minutes. Add the garlic and cook for 1 minute. Sprinkle the flour over top and cook, stirring, until all of the flour has moistened, about 1 minute. Add the wine and simmer, stirring, until reduced by about half. Add the chicken broth and 1/4 cup water, increase the heat to medium high and cook, stirring constantly, until simmering and slightly thickened. Add the heavy cream, cream cheese and 1/2 cup Parmesan; stir to combine. Pour all of the sauce and vegetables into the pot with the pasta. Add the peas, thyme and green chiles. Chop the chicken into bite-sized pieces and add to the pot. Season with salt and pepper.
  • Transfer the mixture to a 9-by-13-inch baking dish and sprinkle the top with the remaining 1/4 cup Parmesan. If not serving right away, let cool. Cover and refrigerate up to overnight.
  • When ready to bake, preheat the oven to 425 degrees F. Bake until hot and bubbling, about 45 minutes.

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



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

MAKE-AHEAD TURKEY TETRAZZINI



Make-Ahead Turkey Tetrazzini image

Make this creamy, herb-flecked casserole, with cooked turkey and a splash of sherry, in advance to save time.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 9h25m

Yield 8

Number Of Ingredients 14

8 oz. uncooked spaghetti
1/4 cup margarine or butter
2 cups sliced fresh mushrooms
3 tablespoons Gold Medal™ all-purpose flour
2 cups Progresso™ chicken broth
3/4 cup half-and-half
1 to 3 tablespoons dry sherry, if desired
1/4 cup chopped fresh parsley
1 teaspoon salt
1/8 teaspoon nutmeg
Dash pepper
3 cups cubed cooked turkey
1/2 cup grated Parmesan cheese
Chopped fresh parsley, if desired

Steps:

  • Cook spaghetti as directed on package. Drain.
  • Meanwhile, melt margarine in Dutch oven over medium heat. Add mushrooms; cook 5 minutes or until tender, stirring frequently. Reduce heat to medium-low. Add flour; cook and stir until bubbly. Gradually add broth, stirring constantly, until mixture boils and thickens. Remove from heat; stir in half-and-half, sherry, 1/4 cup parsley, salt, nutmeg and pepper.
  • Add cooked spaghetti and turkey to mushroom mixture; stir gently to mix. Spoon mixture into ungreased 13x9-inch (3-quart) glass baking dish. Cover with foil; refrigerate at least 8 hours or overnight.
  • Heat oven to 350°F. Uncover baking dish; sprinkle Parmesan cheese over top. Cover; bake at 350°F. for 45 to 55 minutes or until thoroughly heated, removing foil during last 10 minutes of baking time. Sprinkle with parsley.

Nutrition Facts : Calories 340, Carbohydrate 27 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 1 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 2 g

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 Allrecipes Member

Time 50m

Yield 6

Number Of Ingredients 11

1 ½ pounds ground beef
1 small onion, chopped
1 (15 ounce) can tomato sauce
½ teaspoon salt
¼ teaspoon pepper
1 (8 ounce) package cream cheese, softened
1 cup small curd cottage cheese
1 cup sour cream
¼ cup thinly sliced green onions
1 (7 ounce) package thin spaghetti, cooked and drained
¼ 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 mixing bowl, beat cream cheese, cottage cheese and sour cream, until blended. Stir in green 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 degrees F for 30-35 minutes or until bubbly.

Nutrition Facts : Calories 763.2 calories, Carbohydrate 33.7 g, Cholesterol 163 mg, Fat 54.5 g, Fiber 2.4 g, Protein 34.3 g, SaturatedFat 27.2 g, Sodium 943 mg, Sugar 4.5 g

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