Tetrazzini With Your Choice Of Meat Recipes

CHEESY BEEF TETRAZZINI

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.

TETRAZZINI

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.

BEEF TETRAZZINI RECIPE - (5/5)

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!

CHICKEN TETRAZZINI

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.