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Mushroom Tetrazzini Recipe
|Spaghetti||7 Ounce (1 Package)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Provolone cheese||4 Ounce, cut into 1/4-inch cubes|
|Mozzarella cheese||4 Ounce, cut into 1/4-inch cubes|
|Snipped fresh parsley||2 Tablespoon|
Calories 555 Calories from Fat 254
% Daily Value*
Total Fat 29 g44.5%
Saturated Fat 17.5 g87.7%
Trans Fat 0 g
Cholesterol 80.7 mg
Sodium 763.1 mg31.8%
Total Carbohydrates 52 g17.4%
Dietary Fiber 0.8 g3.2%
Sugars 5.9 g
Protein 25 g49.8%
Vitamin A 30.2% Vitamin C 19.1%
Calcium 49.3% Iron 16.5%
*Based on a 2000 Calorie diet
Rinse and drain.
In 2-quart casserole, combine butter, mushrooms and onion.
Microwave at High for 4 to 6 minutes, or until mushrooms are tender, stirring once.
Stir in flour, sherry, salt and pepper.
Blend in milk.
Microwave at High for 4 to 6 minutes, or until mixture thickens and bubbles, stirring after every 2 minutes.
Stir in Provolone and mozzarella cheeses.
Microwave at High for 1 1/2 to 2 minutes, or until mixture can be stirred smooth, stirring after every minute.
Pour cheese mixture over spaghetti.
Toss to coat.
Microwave at High for 1 to 2 minutes, or until heated through.
Sprinkle with parsley.