Summer is winding down if you haven’t noticed. The kids are back in school, the days are getting shorter and nights are cooler. This is when I start thinking comfort food. I’m from Minnesota, and in Minnesota it’s time to have a hot-dish! This is the type of thing that you would fix up and share at a gathering. Family get together, church dinner or anything like that. You could call this casserole, vegetable tetrazzini.
This recipe started as a kitchen necessity. We had one and a half pounds of portabella mushrooms that need to be used, right now. I searched for a recipe that I could make that would use the whole lot of them and found Giada’s Chicken Tetrazzini on Food Network. This is not something I have made before and all the credit goes to Giada. I made the Chicken tetrazzini as the recipe read, but used only the portabellas. No meat. It was fabulous. So this version of tetrazzini is kind of my own and is also based on a necessity to use up some vegetables that we had too many of. So, I’m calling this Vegetable Tetrazzini. You can mix in anything you want with this and it will taste wonderful.
This recipe is delicious and leftovers are going to be fabulous. I hope you try this and don’t be afraid to kick in your own ingredients. It’s all good food!
Life is good on Paradise!
Ingredients
- 4 tbsp butter
- 1 tbsp evoo
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 cup chopped button mushrooms
- 1 cup diced sweet peppers , (red or yellow)
- 1/2 medium white onion , finely chopped
- 2 cloves garlic , minced
- 1 tbsp chopped fresh thyme
- 1/4 cup dry white wine
- 2 1/2 tbsp all purpose flour
- 1 1/4 cup heavy cream
- 3/4 cup chicken broth
- 1 cup vegetable broth
- 1/8 tsp grated nutmeg
- 8 oz . pasta , cooked al dente, linguine or other
- 1 can sweet corn , drained
- 1/4 cup fresh chopped Italian parsley
- 3-4 oz . finely grated medium cheddar cheese
- 1/4 cup dried Italian bread crumbs
- Optional: I put in 4 oz or so of sliced and diced ham slices
- Also: 1/8 to 1/4 tsp red pepper flakes if desired
Instructions
- In a large skillet on medium heat, put 1 tbsp butter and 1 tbsp extra virgin olive oil. Add sliced mushrooms and cook until the water is released and cooked off, 2 minutes.
- Add diced onion, peppers, garlic and thyme. Cook until tender, 6 minutes or so. Remove from heat and place in a bowl big enough for all the ingredients.
- In the same skillet, heat 2 tbsp butter and whisk in the flour. Keep whisking for a minute or two to cook the flour.
- Slowly add the cream and broth, whisking constantly to keep from lumping. Turn burner to high and whisk until the mixture thickens, 8 to 10 minutes.
- Once thickened, add white sauce, corn, parsley and al dente pasta to the vegetables, (and ham slices if desired).
- Mix all this together then place in a casserole dish which has been buttered with about 1 tbsp butter.
- In a small bowl, mix bread crumbs and grated cheese and combine by hand until mixed. Sprinkle over the "Hot Dish" and place in pre-heated 400 degree oven until the cheese is melted and browned, (25 to 35 minutes).
Thanks for the recipe! I bet it was outstanding with mushrooms and peppers, but since I didn’t have those on hand last night, I made a version of this with carrots, a rutabaga, potatoes, and cabbage. I omitted the garlic and noodles. It was great! Just what I was looking for. 🙂
It was so good! The combination of butter, olive oil, chicken broth, AND vegetable broth gave it great flavor, and the bread crumbs and cheese on top really added a nice texture.
Looks great! I was just sitting here at my kitchen table wondering what to do with all these peppers and veggies I’ve got from Axdahl’s!