Vegetable Tetrazzini

By Kiersten | Last Updated: April 2, 2014

Vegetable Tetrazzini Recipe

Vegetable Tetrazzini
Chicken Tetrazzini is one of those deliciously retro casseroles that has stood the test of time. We might not be making Wieneroni or Ham and Bananas Hollandaise anymore, but everyone’s mom still makes Chicken Tetrazzini. It’s a classic! A classic that is not horrifying!

In case you haven’t had Chicken Tetrazzini before, it’s a pasta-based casserole with a creamy sauce and chicken or turkey (in which case it’s called—wait for it!—Turkey Tetrazzini). Sometimes there are mushrooms and peas involved too. There’s a Parmesan-and-breadcrumbs topping, but not much in the way of seasoning. When making a vegetarian Chicken Tetrazzini, that lack of seasoning is an issue—without the chicken, this casserole is pretty bland. Sometimes making a recipe meatless is just a matter of switching the meat with some other ingredient, but this is not one of those recipes!

Vegetable Tetrazzini
I replaced the chicken in tetrazzini with asparagus and upped the amount of mushrooms. To boost the flavor, I also added leeks and garlic. Then I added my secret weapon—smoked paprika! It’s that little je ne sais quoi that you need in a recipe like this. I also used whole wheat farfalle instead of the more traditional spaghetti because I’m not a big spaghetti fan. It’s unwieldy! And farfalle looks like a jaunty little bow tie.

This Vegetable Tetrazzini is creamy, delicious vegetarian comfort food—it’s everything you love about Chicken Tetrazzini, minus the chicken. Plus vegetables!

Go to Vegetable Tetrazzini recipe

Vegetable Tetrazzini

Prep Time:

10 minutes

Cook Time:

1 hour

Total Time:

1 hour, 10 minutes

Yield:

6 servings

ingredients:

  • 4 tablespoons unsalted butter
  • 1 pound sliced white or cremini mushrooms
  • 1 large leek, rinsed well and thinly sliced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups vegetable broth
  • 1 1/2 cup milk
  • 1/4 cup dry white wine
  • 1/4 cup heavy cream
  • 1/3 cup shredded Fontina cheese
  • 1/3 cup grated Parmesan cheese, divided
  • 1/2 teaspoon smoked paprika
  • 10 ounces whole wheat farfalle pasta, cooked al dente according to package instructions
  • 1 bunch asparagus, cut into 1-inch pieces (discard tough ends)
  • Salt and pepper to taste
  • 1/3 cup panko breadcrumbs
  • 2-3 tablespoons chopped fresh parsley
Print recipe

instructions:

  1. Preheat oven to 375ºF.
  2. Melt the butter in a Dutch oven over medium heat. Once it's melted, add the mushrooms, leek, and garlic. Cook until the mushrooms have released their juices and the liquid has almost evaporated, 10-12 minutes. Sprinkle the flour over the vegetables and cook for 3 minutes more, stirring constantly.
  3. Pour the broth, milk, wine, and cream into the Dutch oven. Increase the heat to medium-high and bring to a boil, then reduce heat to low and simmer for 5 minutes. Remove from heat.
  4. Stir in the Fontina, half of the Parmesan, and the smoked paprika. Add the cooked farfalle and asparagus to the Dutch oven; season to taste with salt and pepper.
  5. Spray a large casserole dish with an oil mister. Pour the tetrazzini mixture into the dish and top with the panko and remaining parmesan cheese. Spray the top with additional oil and place the casserole in the oven uncovered. Bake for about 40 minutes, until the sauce is bubbling and the top is golden brown. Let the casserole cool for 5 minutes, then sprinkle with parsley before serving.

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.

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Comments

Somehow I evaded chicken tetrazzini, which is shocking given just how Italian my family is. No idea how that happened. But I will happily have this veg version! I suspect this would even be boy-approved!

I made this for dinner tonight and it was delicious! Great recipe. I wound up using gouda instead of fontina to save some money and had to use green beans instead of asparagus because the asparagus at the store this weekend looked kind of sad. I’ll definitely be making it again soon (hopefully with delicious asparagus next time!)

I made this recipe yesterday but when I finished the white sauce did not thicken. Im not sure what happened. Nevertheless, the pasta taste good.

I’m glad you enjoyed the recipe, although I’m sorry to hear the sauce didn’t thicken for you! Usually it’s thinner right after pulling the casserole out of the oven, but after letting it sit for a few minutes, it thickens.

I tried this recipe last week and it was so good! I definitely went back for seconds (and thirds!) Thanks for the great recipe!

Yum! I subbed zucchini from the farm stand for the asparagus, and kept it all in the dutch oven to lessen clean-up – came out perfect! Probably would have been more crunchy bits in a casserole dish, but no one would notice! 🙂

everything on tis website looks delicious I have a problem just like many other food /recipe websites, i can;t email the recipe to myself, can you make this an option?

Made this Sunday and have been eating leftovers all week–it’s delicious! This recipe gave me the opportunity to try fontina and I love it–it’s so smooth and creamy. It’s worth the price. I also used all heavy whipping cream instead of adding the wine and it turned out fine. I think I’ll try adding spinach next time I make this to bulk the dish up even more. Thanks for this great recipe. 🙂

Kiersten, this looks great! I’m thinking of making this as a veggie main course for me for Easter. Just a question: Can any or all of this recipe be made ahead of time? Asking due to transporting the dish from home to relative’s house issues. Thanks!

Hi Amy! Your best bet would be to do all of the prep work ahead of time, and then just bake the dish at your destination. 🙂 Enjoy!

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