Mushroom Tetrazzini Recipe

Name: Mushroom Tetrazzini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 oz.) pkg. spaghetti; 2 (16 oz.) pkg. Provolone cheese; 6 Tbsp. oleo or butter; 1/2 lb. fresh mushrooms, thickly sliced; 1/3 c. chopped parsley; 1 medium onion; 3 Tbsp. flour; 1 1/2 tsp. salt; dash of pepper; 2 c. milk; 1/4 c. sherry

Servings: persons

1 (16 oz.) pkg. spaghetti
2 (16 oz.) pkg. Provolone cheese
6 Tbsp. oleo or butter
1/2 lb. fresh mushrooms, thickly sliced
1/3 c. chopped parsley
1 medium onion
3 Tbsp. flour
1 1/2 tsp. salt
dash of pepper
2 c. milk
1/4 c. sherry

1
Cook spaghetti as label suggests.
2
Cut cheese into small pieces.
3
In 3-quart saucepan, over medium heat, melt oleo and cook mushrooms and onion until tender (5 minutes).
4
Stir in flour, salt and pepper until blended.
5
Gradually stir in milk and sherry.
6
Add cheese and parsley.
7
Cook, stirring constantly, until thickened. Place hot spaghetti in ovenproof dish.
8
Pour sauce over spaghetti. Bake at 350u00b0 for 30 to 45 minutes, until lightly brown on top.

493

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (16 oz.) pkg. spaghetti, 2 (16 oz.) pkg. Provolone cheese, 6 Tbsp. oleo or butter, 1/2 lb. fresh mushrooms, thickly sliced, and more.

Yes, Mushroom Tetrazzini falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Tetrazzini

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