Take-out Tuesday, Asparagus, Spinach and Corn Tetrazzini

the Painted Apron

5 years ago

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

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

Course Main Course, Side Dish

Cuisine American

Keyword asparagus, spinach and corn casserole, vegetable casserole, vegetable spaghetti, vegetable tetrazzini

Prep Time 25

Cook Time 45

Ingredients

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

Instructions

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.

Notes

*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