Take-out Tuesday, Asparagus, Spinach and Corn Tetrazzini

 

Recently I shared my love of quiche dishes with a quiche full of peaches and plums for a summer twist

 

Summer Peach Quiche Lorraine

 

 

 

Today I’m sharing another favorite casserole type, Tetrazzini

Traditional tetrazzini is made with chicken or turkey, mushrooms and thin pasta noodles, but tetrazzini can be made with endless varieties of meats and vegetables for a delicious, one dish dinner

This version is made with asparagus, spinach and fresh corn

 

 

 

 

I used Campbell’s Cream of Corn soup to make the creamy sauce, along with half and half and Parmesan

 

 

 

 

Cream cheese is a great way to ensure any pasta casserole is extra moist

 

 

 

 

Start by sauteing the spinach in olive oil until wilted

 

 

 

 

Add the asparagus

 

 

 

 

Season vegetables

 

 

 

 

Now add the cream and condensed soup

 

 

 

 

Stir in the Parmesan

 

 

 

 

You can add the corn now,

but if you use it more as a topping at the end

 it adds eye appeal, texture and another flavor burst

 

 

 

 

Once the pasta is done and drained,

return it to the hot pan, add cream cheese and cover the pan

 

 

 

 

By the time you’ve finished making the vegetables and sauce

it will be melted enough to stir in and coat the pasta

 

 

 

 

Add the cream cheese noodles to the sauce and vegetables in the skillet

 

 

 

 

As you can see, I used a knife {carefully} to cut up the noodles directly in the skillet

making it easier to incorporate them into the dish

 

 

 

 

Now transfer the mixture into a prepared casserole dish

 

 

 

 

Top with cheese and bake

 

 

 

 

I served mine in individual au gratin dishes and topped the tettrazini with fresh hot corn

 

 

 

 

disclaimer: I ate this 3 nights in a row

😋

 

Asparagus, Spinach & Corn Tetrazzini

  • Servings: 4-6
  • Difficulty: easy
  • Print

1 bag, 6 oz. fresh spinach
1 T Olive oil
1/2 T butter
1 clove Garlic, minced

1 bunch asparagus, ends trimmed and cut into 1 inch pieces

salt or seasoned salt & pepper

1 can cream of corn soup
1/3 cup Half and half cream
2 oz Parmesan cheese

6-8 oz.Thin spaghetti {I used Barilla protein plus}
4 oz. cream cheese, softened

3 ears corn, cooked and kernels cut from the cob and warmed*

1 oz Parmesan cheese
White wine, reserved pasta water, chicken or vegetable broth, optional

Cook spaghetti al dente, drain and return to hot pan. Add cream cheese and cover. It will melt and coat the hot pasta while you are preparing the vegetables.

Saute spinach in olive oil until wilted down. Stir in asparagus and cook for 2 minutes. Season with salt and pepper. Add garlic and cook 1 more minute. Add Cream of Corn Soup and cream and stir to combine. Stir in Parmesan cheese.

Add pasta to vegetable mixture, stir well to combine and to further melt cream cheese if necessary. Cut pasta into shorter pieces with a knife. Transfer pasta mixture to a sprayed casserole dish. Use 2 forks to further mix and combine pasta vegetables and sauce. If mixture seems dry add a splash of wine, reserved pasta water, or broth for extra moisture. Top with additional 1 oz. Parmesan

Cover with foil or lid. Refrigerate for up to 24 hours. Bake at 350 until hot and bubbly, 30-45 minutes covered for the first 20 minutes, then uncover for the remaining time. Garnish fresh corn kernels additional Parmesan if desired.

*corn can be stirred into casserole along with everything else but I prefer to use it more as a topping for added flavor, texture and eye appeal.

Add cooked bacon, chicken, ham or turkey if desired. Additional soup/cream or liquid might be needed depending on how much meat is added.

 

 

 

Here are my other favorite Tetrazzini recipes…I love using thin or angel hair spaghetti in pasta casseroles because you can load it up with lots of ingredients. The pasta doesn’t take over, it acts as a binder and lets the other ingredients shine

 

Chicken Tetrazzini

 

Ham Tetrazzini with Mushrooms and Asparagus

 

Italian Tetrazzini

 

Loaded Tetrazzini

 

for another printable version of Asparagus, Spinach and Corn Tetrazzini click here

 

Tetrazzini is a great way to make a one dish meal from what’s in the fridge!

 

🥬🍜🌽

 

I will be joining these fabulous parties and blogs:

Meal Plan Monday  Love Your Creativity    What’s for Dinner?

Between Naps on the Porch,  Make it Pretty Monday    Celebrate and Decorate,

All About Home hosted by Common Ground & Follow the Yellow Brick Home

Tasty Tuesday   Oh My Heartsie Girl  Full Plate Thursday

Thursday Favorite Things  Creatively Crafty   Home Matters 

Weekend Potluck   Sweet Inspirations   Happiness is Homemade

Comments
19 Responses to “Take-out Tuesday, Asparagus, Spinach and Corn Tetrazzini”
  1. Jenna, anything with fresh corn is a definite winner with me. I do not judge that you ate it three nights in a row, I believe I could too. Thanks for the recipe…Happy Tuesday.

    It rained all around us yesterday afternoon, but not a drop for us. At least the cloud cover cooled the temperature about twenty degrees!

    Like

  2. Jodi says:

    Oh Yum! All the goooood stuffff! 🙂

    Like

  3. Pattie says:

    This looks magnificent! I LOVE vegetable dishes. You post the best recipes. Yet another one to try!

    Like

  4. Never would have thought of asparagus with tetrazini. Sounds great!

    Like

  5. pattyanneart says:

    So good and so many yummy options!!

    Like

  6. Cynthia Raines says:

    Oh my, they all sound so good! And of course they are, especially with cream cheese, Yum! Thank you! Pinning!

    Like

  7. Mary says:

    You’re as fearless in the kitchen as you are with your paintbrush Jenna! Love your veggie tetrazzini!

    Like

  8. Rita C. says:

    Lol, I love your disclaimer at the end. That says it all! Pinned!

    Like

  9. thefrenchhutch says:

    I really enjoy making any dish that calls for corn, especially fresh. Great combo for your tetrazzini Jenna!

    Like

    • Thanks Emily, I love fresh corn, sniffle, the season is just about over I guess…we have at least gotten a few showers the past few days so my yard is not quite as sad, have you seen any rain in Ttown?

      Like

Trackbacks
Check out what others are saying...
  1. […] Turkey Tetrazzini is a classic dish and I have made several versions, the latest being Asparagus, Corn & Spinach Tetrazzini […]

    Like



I would love to hear from you!!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  • Follow The Painted Apron on WordPress.com
%d bloggers like this: