I have wanted for some time to make a Vegetarian Tetrazzini Recipe, but then I realized I had no idea what the hell Tetrazzini was. So, I started doing some research and I discovered that Tetrazzini was kind of like Tuna Casserole, but not. I don't know what to tell you, that is the impression I was left with after researching the recipe. Also, apparently this recipe was named after an opera singer, who must have really liked dishes made from Thanksgiving leftovers. Regardless, I like what I ended up with and I hope you enjoy it.
8 ounces spaghetti
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups homemade vegetable broth
2 cups fat-free half and half
1/4 cup dry sherry
1-9.0 ounce package fake chicken
1-6.0 ounce jar sliced mushrooms, drained and rinsed
2 tablespoons capers
salt and pepper to taste
1/2 cup shredded parmesan cheese
paprika, for sprinkling on top
large sauce pan
2 qt casserole dish
Cook the spaghetti in boiling water for 9 minutes. When it is done, drain it and sit it aside until needed.
Preheat the oven to 350°. Melt the butter in a large sauce pan over medium heat
Once the butter is melted, slowly add the all-purpose flour, making sure to whisk the mixture constantly.
Whisk the mixture continuously until the flour is completely cooked together with the butter to form a roux.
Gradually add in the vegetable broth, whisking until in each addition until it is completely combined and the sauce begins to thicken.
Stir, stir, stir and add, add, add until the all the broth has been absorbed and the sauce is nice and thick
Gradually, add the fat free half and half. This is where you have to be careful with the heat. Because this half and half is fat free is it going to be likely to separate. You will need to keep your sauce from boiling at all cost while you add the half and half. Just add it slowly and whisk it in between additions to make certain that is is fully incorporated. Your sauce will get thinner, but it won't be too bad.
Add the sherry to the sauce
Then, add the fake chicken,
the jarred mushrooms,
and the capers.
Taste the sauce and add salt and pepper if needed.
Place the cooked spaghetti into the baking dish
Pour the sauce mixture over the spaghetti
it will be really full, but that's okay because it will be really full of awesomely delicious food
Top with the Parmesan cheese, and
sprinkle the casserole with paprika
Bake the casserole for 15-20 minutes or until the top is golden brown and the sauce is bubbling
a serving size is 1/8 of the casserole
Fat Grams: 8