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

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!

  2. Jodi says:

    Oh Yum! All the goooood stuffff! 🙂

  3. Pattie says:

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

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

  5. pattyanneart says:

    So good and so many yummy options!!

  6. Cynthia Raines says:

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

  7. Mary says:

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

  8. Rita C. says:

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

  9. thefrenchhutch says:

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

    • 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?

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  1. […] Turkey Tetrazzini is a classic dish and I have made several versions, the latest being Asparagus, Corn & Spinach Tetrazzini […]

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