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
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
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
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
Ham Tetrazzini with Mushrooms and Asparagus
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
Comments
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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!
Thanks Pam, it didn’t feel guilty because it’s full of so many vegetables 🙂 We got a 5 minute shower around 7…high only 92 today, yay!
Oh Yum! All the goooood stuffff! 🙂
Yes maam!
This looks magnificent! I LOVE vegetable dishes. You post the best recipes. Yet another one to try!
Thanks Pattie, so do you!!
Never would have thought of asparagus with tetrazini. Sounds great!
yes, yummy!
So good and so many yummy options!!
thanks Patty Anne!
Oh my, they all sound so good! And of course they are, especially with cream cheese, Yum! Thank you! Pinning!
Thanks Cynthia, they are all really good in my book!
You’re as fearless in the kitchen as you are with your paintbrush Jenna! Love your veggie tetrazzini!
thanks Mary, I think it’s more about not wanting to go to the store than being fearless!
Lol, I love your disclaimer at the end. That says it all! Pinned!
ha ha, I did love it!
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?