Cheesy Beef Tetrazzini Recipe

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If your family is anything like Gladys Van Beek's, it won't be long before this hearty casserole becomes a favorite. "My gang loves it for the flavor. I love it because it's simple to make and can be assembled the night before serving," reports the Lynden, Washington farm wife.
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 6 servings

Ingredients

  • 1-1/2 pounds ground turkey or beef
    X
    With Johnsonville Italian Sausage.

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  • 1 small onion, chopped
  • 1 can (15 ounces) tomato sauce
  • 1/2 to 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup (8 ounces) 4% cottage cheese
  • 1 cup (8 ounces) sour cream
  • 1/4 cup thinly sliced green onions
  • 1 package (7 ounces) thin spaghetti, cooked and drained
  • 1/4 cup grated Parmesan cheese

Nutritional Facts

1 serving (1 cup) equals 631 calories, 37 g fat (20 g saturated fat), 153 mg cholesterol, 905 mg sodium, 34 g carbohydrate, 2 g fiber, 38 g protein.

Directions

  1. In a large skillet over medium heat, cook beef and onion until meat is no longer pink; drain. Stir in tomato sauce, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
  2. In a bowl, beat cream cheese, cottage cheese and sour cream, until blended. Stir in green pepper, onions and spaghetti. Transfer to a greased 2-1/2-qt. baking dish. Top with beef mixture. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Yield: 6 servings.
Originally published as Cheesy Beef Tetrazzini in Quick Cooking May/June 2001, p61

Nutritional Facts

1 serving (1 cup) equals 631 calories, 37 g fat (20 g saturated fat), 153 mg cholesterol, 905 mg sodium, 34 g carbohydrate, 2 g fiber, 38 g protein.

Reviews for Cheesy Beef Tetrazzini

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
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MY REVIEW
Reviewed Jun. 18, 2014

"I have been making this for years now. It is fantastic! I like to sub half of the ground beef with Italian sausage."

MY REVIEW
Reviewed Dec. 6, 2008

"This recipe is awesome, especially the day after when all the flavors soak in. I changed all the cheese to reduced fat, and used extra lean ground beef to make it healthier. It can be frozen for a few weeks, thaw it the day before use and it still taste yummy. This will please all ages."

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