Easy Cheesy Tetrazzini ~
Spaghetti pasta tossed in a rich and creamy, dairy-free cheese sauce then baked for an ultra comforting casserole the whole family will love.
This kid-friendly pasta bake is ready to serve in about an hour.
Of all the recipes on this blog, Easy Cheesy Tetrazzini may be the most fun to say!
Did you just repeat it in your head?
My husband says this tetrazzini is a lot like a savory mac & cheese, but with spaghetti. And he’s right; it’s just like that.
Why you will love Easy Cheesy Tetrazzini:
- rich and creamy
- ultra cheesy
- completely satisfying
- kid-favorite
- easy to make
- simple ingredients
- can be made ahead – perfect for potlucks!
- leftovers keep well in the fridge up to 3 days; just pop in the microwave to reheat
Ingredients for Easy Cheesy Tetrazzini:
- 16 ounces spaghetti
- 1 tablespoon vegan butter
- 1/2 cup yellow onion, chopped
- 1/2 cup cremini mushrooms, chopped
- 24 ounces vegan evaporated milk
- 20 ounces vegan cream of chicken substitute
- 8 ounces vegan cheddar cheese, shredded
- 1 tablespoon Montreal chicken seasoning
- 1 teaspoon celery salt
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 4 ounces vegan Colby-Jack cheese, shredded
Ingredient Notes
- Spaghetti –Tetrazzini is traditionally made with long, thin pasta such as spaghetti or linguine. However, other types of pasta can also work well in this dish depending on your personal preference. Fettuccine or tagliatelle are also good choices for this recipe.
- Vegan Evaporated Milk – Look for dairy-free evaporated milk on the baking aisle or in the vegan specialty section of your supermarket. If it’s not available in your area, try homemade Vegan Evapored Milk. The recipe yields the equivalent of one 12-ounce can so it needs to be doubled for this recipe.
- Vegan Cream of Chicken Substitute – I use my own recipe for Vegan Cream of Chicken Substitute. It yields the equivalent of one can of cream of chicken soup so be sure to double it to get the 20 ounces needed for this recipe.
Note: The vegan evaporated milk and cream of chicken substitute are both super easy to make. Promise. The evaporated milk does need a bit of simmer time so plan accordingly.
How to Make Easy Cheesy Tetrazzini:
STEP ONE: Preheat the oven to 350°F. Spray a 9×13-inch baking dish with non-stick cooking spray.
STEP TWO: Cook spaghetti according to package directions. Rinse with cold water, drain, and return to the cooking pot.
STEP THREE: Into a large saucepan over medium-high heat, add the butter. When the butter is melted, add the onion and mushrooms. Cook, stirring frequently for 3 minutes, until softened. Add the evaporated milk, cream of chicken substitute, cheddar cheese, Montreal Chicken seasoning, celery salt, sea salt, and ground black pepper. Stir to combine. Adjust seasoning to taste
STEP FOUR: Pour the sauce over the spaghetti. Toss to evenly distribute the sauce throughout. The mixture will be very soupy. Transfer the pasta to the prepared 9×13-inch baking dish. Sprinkle Colby-Jack cheese over the top.
STEP FIVE: Bake, uncovered for 40 minutes then serve hot.
More Vegan Comfort Food Recipes You’ll Love!
- Vegan Salisbury Steak with Mushroom Gravy -These juicy Salisbury steaks covered in rich mushroom gravy have all the same make-you-want-to-lick-the-plate classic homestyle goodness you expect but without the heavy meat and dairy ingredients many of us grew up with.
- Vegan Chili Mac Casserole – Heary baked chili mac made with all plant-based ingredients. I took this to a meat-loving family who just had a baby and it was devoured by parents and kids alike!
- Vegan Beef Tips and Gravy – This one-skillet dinner is meat and potatoes, vegan style!
Follow This Wife Cooks on Instagram | Facebook | Pinterest
Easy Cheesy Tetrazzini
Ingredients
- 16 ounces spaghetti
- 1 tablespoon vegan butter
- 1/2 cup yellow onion chopped
- 1/2 cup cremini mushrooms thinly sliced
- 24 ounces vegan evaporated milk
- 20 ounces vegan cream of chicken substitute
- 8 ounces vegan Cheddar cheese shredded
- 1 tablespoon Montreal Chicken seasoning
- 1 teaspoon celery salt
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 4 ounces vegan Colby-Jack cheese shredded
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with non-stick cooking spray.
- Cook spaghetti according to package directions. Rinse with cold water, drain, and return to the cooking pot.
- Into a large saucepan over medium-high heat, add the butter. When the butter is melted, add the onion and mushrooms. Cook, stirring frequently for 3 minutes, until softened. Add the evaporated milk, cream of chicken substitute, cheddar cheese, Montreal Chicken seasoning, celery salt, sea salt, and ground black pepper. Stir to combine. Adjust seasoning to taste
- Pour the sauce over the spaghetti. Toss to evenly distribute the sauce throughout. The mixture will be very soupy. Transfer the pasta to the prepared 9×13-inch baking dish. Sprinkle Colby-Jack cheese over the top.
- Bake, uncovered for 40 minutes then serve hot.
Nutrition
Chris
What a delicious pasta recipe! This tetrazzini was so creamy. I prefer these over traditional mac and cheese!
Kayla DiMaggio
This cheesy tetrazzini was so delicious! You couldn’t event tell it was vegan!
Jacqui
This is another fantastic recipe from Holly! It is so delicious and you can’t even tell it’s dairy free – tastes so creamy and cheesy.
Emily
The recipe name is fun to say, and it’s even more fun to eat! This pasta dish was a home run for the whole family!
nancy
you are right about it being kid friendly. i think DD polished it off before hubby and I got to it
Anaiah
Such a creamy and delicious pasta recipe. It’s great with breaded tofu and even a side of veggies, but I could eat it all on its own too.
Keri
Our family loved easy cheesy tetrazzini! It was so rich and creamy and satisfying!
Katie
This recipe is incredibly creamy and delicious! Perfect for serving to non vegans, they won’t even notice it’s vegan!