SAUSAGE TETRAZZINI
Provided by spicycook
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Crumble sausage into large skillet. Cook over medium heat until lightly browned. Remove sausage. Add onion and red pepper to skillet and cook and stir until tender. Place in large bowl. Stir in tomatoes with juice, soups, spaghetti, mushrooms, garlic, black pepper, salt and reserved sausage. Place in a 3-quart casserole. Sprinkle with cheese and bake, uncovered, for 30 to 35 minutes.
SAUSAGE TETRAZZINI
I found this recipe years ago in a magazine, and so glad we did, it is a family favorite. We had to tweak it some due to allergies, you may enjoy original which called for 1/2 lb of fresh mushrooms and cream of mushroom soup instead of cream of chicken. We also really like the cheese on/in it, you can use less if you aren't cheese nuts like us!
Provided by Kisha
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350*.
- Crumble sausage in skillet, add onion. Cook until sausage is browned and onion is tender. Drain fat.
- Place in large bowl, stir in soups, tomatoes with juices, garlic, pasta and salt and pepper. Mix well.
- Add half of mixture to casserole dish, sprinkle with 1/4 to 1/2 of cheese. Add remaining mixture and then add remaining cheese.
- Bake uncovered 30-45 minutes.
Nutrition Facts : Calories 654.8, Fat 30.6, SaturatedFat 12.2, Cholesterol 103.3, Sodium 1488.7, Carbohydrate 60.7, Fiber 3.5, Sugar 10.1, Protein 34
CHICKEN TETRAZZINI
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
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.
SAUSAGE TETRAZZINI
Provided by Blender.Splendor
Number Of Ingredients 0
Steps:
- GETTING READY 1) Preheat the oven to 350F. MAKING 2) Into the blender, add in milk, flour, salt, pepper and onion. Pulse for about 8 seconds till the onions are coarsely chopped. 3) In a large saucepan, melt butter or margarine. Add in the condensed cream of mushroom soup. 4) Cook the soup over low heat till it starts to thicken and become smooth. 5) Next, add in the sherry, mushrooms, noodles, 1/2 the amount of sausage slices and 1/2 the amount of cheese. Mix well to combine. 6) Transfer the mixture into a 2-quart casserole. Bake for about 20 minutes. 7) Sprinkle the remaining sausage and cheese slices over the casserole. SERVING 8) Garnish the Sausage Tetrazzini with diced pimientos. Place the dish back in the oven for 15 minutes until it becomes hot and bubbly. Serve immediately.
Nutrition Facts :
CLASSIC TURKEY TETRAZZINI
This classic casserole is so easy to make and works well with either leftover turkey or fresh turkey cutlets. You can also substitute flavored bread crumbs for the plain ones and jarred, roasted red pepper for the fresh variety. -Shannon Weddle, Berryville, Virginia
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, saute onions in 6 tablespoons butter until tender. Add mushrooms and red pepper; saute 4-5 minutes longer or until vegetables are tender. , Stir in flour and salt until blended. Gradually whisk in milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in turkey and cheese; heat through. Remove from the heat. , Drain spaghetti; add to turkey mixture and mix well. Transfer to one greased 13x9-in. baking dish and one greased 11x7-in. baking dish. , Melt remaining butter; toss with bread crumbs. Sprinkle over casseroles. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Sprinkle with parsley.
Nutrition Facts :
ITALIAN SAUSAGE TETRAZZINI
This was the outcome of low groceries and creating a "use what you have" recipe. I love that necessity is a catalyst for creativity. Enjoy!
Provided by Jenni K @AnCsMom
Categories Beef
Number Of Ingredients 16
Steps:
- Preheat oven to 350. Grease a 12 x 18 cake pan.
- Cook pasta, adding 4 tsp of beef boullion to the water. Drain, but don't rinse.
- ~Meanwhile~ Saute italian sausage, drain if needed. Set aside.
- If you're using fresh mushrooms, saute mushrooms, green pepper and onions in butter, garlic, pepper, and italian seasoning. (If you're using canned, just saute the onions, green pepper, and seasonings, then add the canned mushrooms at the very end of sauteing). Add the italian sausage back in.
- Add soups, sour cream, and parmesan cheese, and milk. Mix well. Stir in cooked noodles and season to taste.
- Pour into the prepared pan and top with mozzarella cheese. Cover.
- Bake at 350 for an hour covered, then an additional 10 minutes, uncovered. Let set 5 minutes before serving.
CHICKEN TETRAZZINI
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
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
CLASSIC CHICKEN TETRAZZINI
Make and share this Classic Chicken Tetrazzini recipe from Food.com.
Provided by MizzNezz
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In skillet, cook chicken in butter, 2 minutes.
- Add mushrooms, cook and stir 2 minutes.
- Stir in flour, add the broth.
- Cook, stirring, until sauce comes to a boil.
- Remove from heat, stir in cream, parsley, salt, nutmeg, pepper and wine.
- Fold in the spaghetti.
- Put in a greased pan or casserole dish.
- Sprinkle with parmesan.
- Bake, uncovered at 350* for 30 minutes.
Nutrition Facts : Calories 273.7, Fat 11.2, SaturatedFat 6.5, Cholesterol 45.6, Sodium 690.4, Carbohydrate 25.8, Fiber 1.2, Sugar 1.1, Protein 16.6
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