Tetrazzini

This Tetrazzini is made with simple ingredients, is packed with fantastic flavors, vegan, and the ultimate comfort food that even pickiest kids or hubbies will love. It is an amazing pasta recipe that is perfect for any party, for family meals, no matter if lunch or dinner. Thanks to easy freezing, it is also ideal for meal prep, if you need ideas for work or school lunches.  

Casserole recipes are always my jam. They are always so easy to prepare, for example, and rich in flavor which leads to an amazing and satisfying result that everyone can count on.

If you haven’t checked out my Hashbrown Casserole, the Twice Baked Potato Casserole, or my Cream Corn Casserole, now is the right time to do so!

Looking for more easy casserole ideas? Feel free to use the search bar and discover more inspiration to try.

Why this is the best Tetrazzini 

This is one of those dishes that has it all. Taste, texture, comfort, simplicity.  It just hits all the spots that you expect.

I made is as easy as possible with step by step pictures, that guide you through everything you have to do. Because only if I share everything, you get the best results.

The result is creamy, hearty, absolutely satisfying, packed with an amazing texture and simply everything you love in one dish for the whole family

What is this Tetrazzini made out of

Here is a list of the ingredients that you need for this recipe:

• cooked pasta (leftover is always great)
• garlic
• nutmeg
• vegan butter
• olive oil
• mushrooms
• onion
• flour
• almond milk
• vegan chicken, parmesan, and mozzarella

As you can see, this is all basic ingredients, nothing fancy or difficult to get.

How to make Tetrazzini

First preheat your oven to 350°F and prepare a 10 inch diameter casserole. Grease it with a bit of olive oil or vegan butter.

Heat a skillet with olive oil. Add the onion, garlic, and mushrooms, then fry for around 4 minutes. After that, add vegan chicken cubes and fry for 5 minutes more. Season with a pinch of salt and pepper.

Now melt vegan butter in a casserole or pot. For making a white sauce, stir flour into the butter. Add the almond milk slowly, while stirring, until the sauce thickens. Seasoned with nutmeg, salt and pepper. Then add half of the vegan parmesan and set aside.

Finally mix the cooked or leftover pasta with white sauce and the mushroom mix in a large bowl. Transfer it to the prepared casserole dish, top with vegan mozzarella and remaining vegan Parmesan.

Now give the Tetrazzini into the oven and bake it for about 25 minutes until the cheese is melted. Remove from the oven and let the casserole cool down for at least 5 minutes before serving it on plates or in bowls.

You know it will be such an amazing dinner, lunch or meal prep which everyone will agree is just right in texture and flavor any time.

Tips and tricks

Leftovers will stay fresh in the fridge properly stored for 4 days. So you can make it in advance for meal prep.

Freezing: after cooking it, make sure to let it completely cool down before covering in plastic wrap, and freezing.

If you want to reheat it again from the freezer, keep in mind to thaw it completely. The easiest way is to take it from the freezer overnight so you have it on hand thawed right in the morning

After thawing start with a low oven temperature. I would suggest 300°F. Bake until it is warm to your preferences, check from time to time to ensure it is your desired result.

If you try this Tetrazzini a try, tag me on Instagram or Facebook.

Love seeing all your remakes!

Cheers, Florian.