{"id":8520,"date":"2014-01-14T20:12:05","date_gmt":"2014-01-15T01:12:05","guid":{"rendered":"http:\/\/www.relishments.com\/blog\/?p=8520"},"modified":"2020-08-08T15:48:06","modified_gmt":"2020-08-08T19:48:06","slug":"vegetable-tetrazzini","status":"publish","type":"post","link":"https:\/\/www.relishments.com\/blog\/vegetable-tetrazzini\/","title":{"rendered":"Vegetable Tetrazzini"},"content":{"rendered":"

Last week I shared my experience making pierogies<\/a> for the first time.\u00a0 This week I\u2019m posting about another food that Brian exposed me to: tetrazzini.\u00a0 He grew up with it and has been asking me to make it again for the past\u00a0 few weeks.\u00a0 I realize that this blog has been making it appear lately that I didn\u2019t know about any food prior to meeting Brian, but I promise, that\u2019s not the case.\u00a0 I\u2019ll have to post a recipe for something from my childhood in the near future and even things out.\u00a0 For those as in the dark as I was, tetrazzini is a pasta and cream sauce casserole.\u00a0 The version I\u2019ve been making for the past few years, adapted from Betty Crocker Easy Everyday Vegetarian<\/span><\/a>\"\", uses vegetables but other (probably more traditional) recipes use chicken or turkey.\u00a0 In fact, Cassie just posted a recipe for chicken tetrazzini<\/a> that sounds amazing.<\/p>\n

This tetrazzini recipe is not the fanciest or the healthiest, but it is as simple as I can get it and some days that\u2019s just what I need.\u00a0 And it meets Brian\u2019s standards, so it must be good.\u00a0 The vegetables can be frozen or fresh; this time around I used a mixed bag of peas, carrots, lima beans, green beans and corn.\u00a0 I\u2019ve found that small pieces of vegetables work best.\u00a0 You may need to chop up frozen broccoli or cauliflower.\u00a0 The pasta gets cooked, then set aside, and then that same pot is used to make the creamy sauce and for mixing the ingredients.\u00a0 After that, the delicious mixture is put in a casserole dish and baked.\u00a0 That\u2019s all it takes; I didn\u2019t even need a knife.\u00a0 After baking this batch, Brian transferred it to 8 storage containers, one of which will be added to our lunch each day this week.\u00a0 We\u2019ve really been enjoying having a hot, filling meal to help us get our busy days at school.<\/p>\n

\"baked<\/a><\/p>\n

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Vegetable Tetrazzini<\/h2>\n
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Prep Time <\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings <\/span>8<\/span> servings<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\n\n

Ingredients
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