Vegetable Skillet Tetrazzini

Vegetable Skillet Tetrazzini

Try this meatless takeoff on Tetrazzini—it's a comforting supper for four that can be ready in 30 minutes.

Prep Time



Total Time






oz uncooked spaghetti
cup butter
package (8 oz) sliced fresh mushrooms (about 3 cups)
cups chopped fresh broccoli florets
medium red bell pepper, thinly sliced
clove garlic, finely chopped
tablespoon water
tablespoons Gold Medal® all-purpose flour
2 1/2
cups half-and-half
teaspoon salt
tablespoons sherry, if desired
cup shredded Parmesan cheese
Sliced almonds, if desired
  1. In 5-quart Dutch oven, cook and drain spaghetti as directed on package. Return to Dutch oven; cover to keep warm.
  2. Meanwhile, in 10-inch nonstick skillet, melt 2 tablespoons of the butter over medium heat. Cook mushrooms in butter 4 to 6 minutes, stirring frequently, until light brown. Add broccoli, bell pepper, garlic and water. Cover; cook 3 to 4 minutes, until vegetables are crisp-tender. Remove vegetables from skillet to Dutch oven.
  3. In same skillet, melt remaining 2 tablespoons butter over medium heat. Add flour; cook 2 minutes, stirring to make a smooth paste. Add 1 cup of the half-and-half; stir until smooth. Gradually add remaining 1 1/2 cups half-and-half; heat just to boiling, stirring constantly. Remove from heat; stir in salt and sherry.
  4. Pour sauce over spaghetti and vegetables. Stir in cheese. Cover; let stand 5 minutes.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Toast the sliced almonds for sprinkling on top, if desired. Sprinkle almonds in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.
Use a combination of cheeses in this dish, if desired. Blend in 1/2 cup shredded Cheddar, Swiss or your favorite cheese with the 1 cup half-and-half; stir until melted and smooth. Proceed as directed. Reduce Parmesan cheese to 2 tablespoons.

Nutrition Information:

1 Serving (1 Serving (1 1/2 Cups))
  • Calories 680
    • (Calories from Fat 320),
  • Total Fat 36g
    • (Saturated Fat 22g,
    • Trans Fat 1g),
  • Cholesterol 100mg;
  • Sodium 980mg;
  • Total Carbohydrate 66g
    • (Dietary Fiber 5g,
    • Sugars 11g),
  • Protein 24g;
Percent Daily Value*:
    • 2 1/2 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 2 1/2 Vegetable;
    • 0 Very Lean Meat;
    • 1 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 6 Fat;
    Carbohydrate Choices:
    • 4 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.