Fresh Vegetable Tetrazzini
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- 8 oz
- dried fettucine or spaghetti , broken
- head of fresh broccoli
- carrots, julienned
- 2 Tbsp
- 3 Tbsp
- all purpose flour
- 2 1/2 c
- 1/2 c
- grated parmesan
- 1/4 tsp
- 1/4 tsp
- ground pepper
- 1 pkg
- fresh mushrooms, washed and sliced
- 1 c
- panko bread crumbs
- 3/4 c
- almonds, slivered
- 1/3 c
- grated parmesan cheese for the top !
1Pre-heat oven to 400 degrees and grease a 3 quart rectangular dish. I use a 13x9
2Cook pasta according to directions, drain and set aside. Just to al'dente stage !
3Steam the broccoli and carrots till just tender. They will cook more in the casserole later !
4Sautee the sliced mushrooms in a little butter until just tender and have changed color.
5Set aside the veggies and start the cheese sauce. In a medium sauce pan melt the butter and stir in the flour.Slowly add the milk. Cook and stir frequently over medium heat until slightly thickened and bubbly. Cook and stir 1 minute more and then remove from heat. Stir in the parmesan , salt and pepper.
6In the prepared pan toss pasta with a half a cup of the cheese sauce. Spread pasta evenly around the pan, top with vegetables and mushrooms.Top with the 1/2 cup of grated parmesan. Pour remaining cheese sauce over the top.
7Sprinkle the top with grated parmesan, panko bread crumbs and almonds. * melt 2 TBS. Butter and mix in with 1 cup of Panko crumbs. Sprinkle on top of the casserole , then sprinkle with slivered almonds.
8Bake covered for 10 min. then uncover and bake 10 more. Watch the almonds, they burn easily uncovered. It should be bubbly and hot now.
9I serve this as a main dish but it can just as easily be a side dish. You can also make this up a day ahead and just stick it in the oven when ready to bake. Just adjust heating time accordingly.