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 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 4
Author Christin Mahrlig
Ingredients
10-12ouncesfettuccine,cooked according to package directions
2 1/2cupschopped broccoli florets
2 1/2cupschopped cauliflower florets
3tablespoonsbutter
3tablespoonsall-purpose flour
2 1/4cupsmilk
2/3cupgrated Parmesan cheese
1(4.5-oz)can sliced mushrooms,drained
3/4teaspoonsalt
1/2teaspoonpepper
1/4cupPanko crumbs
2tablespoonsgrated Parmesan cheese
Instructions
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.