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Vegetable Tetrazzini

Published on January 14, 2014 By Emily. Updated on August 8, 2020

Jump to Recipe Print Recipe

Last week I shared my experience making pierogies for the first time.  This week I’m posting about another food that Brian exposed me to: tetrazzini.  He grew up with it and has been asking me to make it again for the past  few weeks.  I realize that this blog has been making it appear lately that I didn’t know about any food prior to meeting Brian, but I promise, that’s not the case.  I’ll have to post a recipe for something from my childhood in the near future and even things out.  For those as in the dark as I was, tetrazzini is a pasta and cream sauce casserole.  The version I’ve been making for the past few years, adapted from Betty Crocker Easy Everyday Vegetarian, uses vegetables but other (probably more traditional) recipes use chicken or turkey.  In fact, Cassie just posted a recipe for chicken tetrazzini that sounds amazing.

This tetrazzini recipe is not the fanciest or the healthiest, but it is as simple as I can get it and some days that’s just what I need.  And it meets Brian’s standards, so it must be good.  The vegetables can be frozen or fresh; this time around I used a mixed bag of peas, carrots, lima beans, green beans and corn.  I’ve found that small pieces of vegetables work best.  You may need to chop up frozen broccoli or cauliflower.  The pasta gets cooked, then set aside, and then that same pot is used to make the creamy sauce and for mixing the ingredients.  After that, the delicious mixture is put in a casserole dish and baked.  That’s all it takes; I didn’t even need a knife.  After baking this batch, Brian transferred it to 8 storage containers, one of which will be added to our lunch each day this week.  We’ve really been enjoying having a hot, filling meal to help us get our busy days at school.

baked vegetable tetrazzini

Vegetable Tetrazzini

Print Recipe
Prep Time 25 mins
Cook Time 30 mins
Servings 8 servings

Ingredients
  

  • 1 box 13.25 oz whole wheat spaghetti
  • 4 cups vegetable broth
  • 3 cups half and half
  • 1 cup water
  • 1/2 cup butter
  • 1 cup flour
  • 1 tablespoon dried Italian Seasoning
  • salt to taste
  • 3 cups mixed vegetables fresh or frozen*
  • 2 2 1/4 oz sliced black olives, drained
  • 1 cup shredded cheddar cheese
  • *frozen vegetables do not need to be defrosted before use in this recipe

Instructions
 

  • Preheat the oven to 350 degrees Fahrenheit.
  • In a large pot (I used a 6 quart), boil the water for the pasta. Meanwhile, gather and measure the rest of your ingredients.
  • When the water boils, add the pasta to the pot and following the cooking instructions on the box.
  • After the spaghetti has finished cooking, drain it and rinse briefly with cold water to prevent it from sticking and continuing to cook. Set aside.
  • In the same large pot, combine the half and half, broth, water and butter. Cook until the butter is completely melted. Add the flour and Italian Seasoning and bring the mixture to a boil, stirring constantly. Boil for 1 minute while continuing to stir.  Taste the sauce and add salt, if needed.
  • To the cream sauce, add the 3 cups of vegetables, olives and the spaghetti. Stir to combine.
  • Carefully pour the tetrazzini from the pot into an ungreased 9 x 13" (3 quart) baking dish. Sprinkle the cheddar cheese evenly across the top of the casserole.
  • Bake at 350 for 30 minutes, or until the sauce is bubbling and the cheese melted.
  • Remove the vegetable tetrazzini from the oven. Allow to cool, then serve and enjoy.

 

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Filed Under: recipe, vegetarian main dish Tagged With: pasta, recipe, vegetarian

« When in Doubt: What to Get From a Winter CSA or Farmers’ Market
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Trackbacks

  1. Recipe Wednesday: With Spice | Healthy Living Blogs says:
    February 26, 2014 at 8:00 am

    […] from left: Vegetable Tetrazzini from Relishments, Quick and Easy Italian Butter Beans from Killer Bunnies Inc, and Perfect Homemade […]

  2. Recipe Ideas for Packing a Grown Up, Vegetarian Lunch says:
    September 2, 2015 at 6:36 pm

    […] Vegetable Tetrazzini […]

  3. Starting the Countdown (CSA Menu Plan #66) | Relishments says:
    September 25, 2016 at 8:24 pm

    […] Vegetable Tetrazzini (peppers, carrots, broccoli) – to freeze […]

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Last week Brian and I finally got around to hiring Last week Brian and I finally got around to hiring a sitter for a rare night out. We went to dinner at @publicna and took advantage of the opportunity with drinks, appetizers and dessert.

Pictured:
- Citrus Braised Beef Tacos
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It was no surprise that Public was close to full on a Wednesday night - everything was so good. 

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New year, new theme word! This year's word is "enr New year, new theme word!
This year's word is "enrich" and I'm really excited about it.

I've written more about this year's theme on the blog. Click in the link in my profile or follow the link below to read the post.
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New on the blog: My 2022 reflections on last year' New on the blog: My 2022 reflections on last year's theme word - resume. 

I was able to get back to many activities that were meaningful to me this year and I'm calling this theme a success. Follow the link below or click the link in my profile to read more.
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New on the blog: My Favorite Recipes of 2022. For New on the blog: My Favorite Recipes of 2022.

For the fourth year, I've recapped the best new (to me) recipes I made this year in the hope that they'll give you some new dishes to try. This year's list is short, but delicious. It includes @budgetbytes My Favorite Recipes of 2022
Published on December 30, 2022 By Emily. Updated on December 30, 2022

It’s hard to believe that 2022 is basically behind us. Though overall this year found me getting back to the person I want to be (post-babies and “post”-pandemic), I did not try nearly as many new recipes this year as I used to. In fact, I was pleasantly surprised to see that I’d made note of any new-to-me recipes I wanted to share in this post. This year’s list is short, but delicious. It includes recipes from @budgetbytes, @smittenkitchen and @howsweeteats.
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Read the post by visiting the link in my profile or 
https://www.relishments.com/blog/my-favorite-recipes-of-2022/
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@coastalmainebotanicalgardens continues to be one @coastalmainebotanicalgardens continues to be one of the highlights of all my return trips to Boothbay and their annual Gardens Aglow event continues to impress. It was great to be back to walking the gardens instead of the pandemic drive through and there seemed to be more lights than ever.  I'm already looking forward to next year.
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It has been a while, but there is finally a new CS It has been a while, but there is finally a new CSA menu plan on the blog! Visit the link below or in my profile to see how I plan to make use of some of the @mightyfoodfarm produce seen here.
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