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Broccoli Cauliflower Tetrazzini

Broccoli Cauliflower Tetrazzini is a creamy, vegetarian pasta casserole with lots of Parmesan cheese flavor and a buttery Panko crumb topping.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Calories 488kcal
Author Christin Mahrlig


  • 10-12 ounces fettuccine, cooked according to package directions
  • 2 1/2 cups chopped broccoli florets
  • 2 1/2 cups chopped cauliflower florets
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 1/4 cups milk
  • 2/3 cup grated Parmesan cheese
  • 1 (4.5-oz) can sliced mushrooms, drained
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup Panko crumbs
  • 2 tablespoons grated Parmesan cheese


  • Steam broccoli and cauliflower until just tender. Sprinkle with a little salt.
  • Heat oven to 375 degrees a grease a casserole dish.
  • In a large pan, melt butter over medium heat. Add flour and cook and stir for 1 minute. Gradually whisk in milk. Simmer for 2-3 minutes to thicken.
  • Remove pan from heat and stir in 2/3 cup Parmesan cheese, mushrooms, salt and pepper.
  • Add cooked fettuccine and broccoli and cauliflower to pan and stir to mix in. Transfer to prepared casserole dish and top with Panko crumbs and 2 tablespoons grated Parmesan cheese.
  • Place in oven for 25 to 30 minutes, until hot and bubbly.


Calories: 488kcal