Pork Tetrazzini Recipes

PORK TETRAZZINI

Steps:

• Begin with the sauce by heating butter in a large sauce pan on medium heat.
• Thoroughly stir in flour forming a paste, and then add milk, broth, pepper, and Parmesan.
• Stirring continuously, bring to low boil.
• Reduce heat and simmer on low for 15 more minutes, stirring occasionally.
• Begin preparing spaghetti according to instructions in a separate pot.
• Meanwhile, lightly sauté pork and onion in olive oil in a medium skillet on medium heat.
• When browned, add red bell pepper, yellow bell pepper, mushrooms, soy sauce and pepper.
• Continue to cook until pork is thoroughly cooked.
• Strain spaghetti, add to sauce, tossing well Plate on individual serving dishes.
• Top with pork mixture.
• Drizzle with 2 tablespoons leftover sauce and sprinkle with parsley.
• ***A good accompaniment to the dish is warm herb bread.

PORK TETRAZZINI

Steps:

• Melt 2 tablespoons butter in saucepan over medium heat.
• Stir in flour.
• Stir in milk, chicken broth and wine.
• Cook stirring until sauce is smooth and thickened.
• Stir in Parmesan, mushroons,salt and pepper to taste.
• Set aside.
• Cook pasta to al dente- drain.
• Press tenderloin medallions to 1 inch thickness.
• Heat 2 tablespoons butter to skillet, cook medallions 3-4 minutes per side.
• Toss noodles with 1/2 cup sauce, place on serving platter.
• Top noodles with browned medallions, pour on remaining sauce and sprinkle with parsley.

HAM TETRAZZINI

Steps:

• Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain (or use leftover pasta; see Cook's Note).
• While pasta is cooking, melt butter in a saucepan over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Stir in cream of mushroom soup, 1/2 cup water, and shredded cheese. Heat mixture until cheese melts, stirring often.
• Mix in the ham, cooked and drained pasta, chopped pimento, and chopped parsley to saucepan; stir to combine. Cook until mixture is heated through, then serve.

ITALIAN SAUSAGE TETRAZZINI

Steps:

• 1. Preheat oven to 350. Grease a 12 x 18 cake pan.
• 2. Cook pasta, adding 4 tsp of beef boullion to the water. Drain, but don't rinse.
• 3. ~Meanwhile~ Saute italian sausage, drain if needed. Set aside.
• 4. If you're using fresh mushrooms, saute mushrooms, green pepper and onions in butter, garlic, pepper, and italian seasoning. (If you're using canned, just saute the onions, green pepper, and seasonings, then add the canned mushrooms at the very end of sauteing). Add the italian sausage back in.
• 5. Add soups, sour cream, and parmesan cheese, and milk. Mix well. Stir in cooked noodles and season to taste.
• 6. Pour into the prepared pan and top with mozzarella cheese. Cover.
• 7. Bake at 350 for an hour covered, then an additional 10 minutes, uncovered. Let set 5 minutes before serving.

EASY TURKEY TETRAZZINI

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 375 degrees F (190 degrees C).
• Melt butter in a large heavy skillet. Saute mushrooms for 1 minute. Season with salt and pepper, and stir in turkey, condensed soup, and sour cream. Place cooked noodles in a 9x13 inch baking dish. Pour sauce mixture evenly over the top. Sprinkle with Parmesan cheese.
• Bake in preheated oven for 20 to 25 minutes, or until sauce is bubbling.

TETRAZZINI WITH YOUR CHOICE OF MEAT

Steps:

• Preheat oven to 375-degrees. Spray a casserole dish with cooking spray and set aside. Melt butter in a medium sized sauté pan and add onion. Cook until onion is softened. Add mushrooms and bell pepper; sauté until mushrooms have given up all their liquid and are softened.
• Stir in flour and cook stirring for 2 minutes (will be very thick). Add chicken stock slowly and whisk until incorporated. Add milk, bring to a boil then reduce heat and simmer for 3 or 4 minutes, stirring constantly. Add shredded cheddar along with salt, pepper, hot sauce, parsley, pimento and sherry. Stir in cooked meat or shrimp and cooked spaghetti. Transfer to prepared casserole dish.
• Top with grated cheese and sprinkle with panko bread crumbs. Bake for 25 minutes or until mixture is bubbling and top is golden.

TURKEY/HAM TETRAZZINI

Steps:

• Cook spaghetti, drain and put back in pot. The add soups, milk, wine, turkey, ham, green pepper and olives. Mix well.
• Pour into greased 2 quart casserole dish. Sprinkle with cheese and bake uncovered at 375 for 35 minutes. Remove from oven and sprinkle with almonds. Return to oven for 10 minutes.

TETRAZZINI

Steps:

• Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
• Cook and drain spaghetti as directed on package; set aside. In 12-inch skillet, heat oil over medium-high heat until hot. Cook onion in oil 2 to 3 minutes, stirring frequently, until almost tender. Stir in soup, half-and-half, salt and pepper; heat to boiling. Stir in chicken and cooked spaghetti. Pour mixture into baking dish.
• Cover with foil; bake 20 minutes. In small bowl, mix Topping ingredients; sprinkle over pasta mixture. Bake uncovered about 10 minutes longer or until bubbly around edges and center is hot.