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Vegetable Tetrazzini

Course Main dish
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 servings
Author Joe

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).