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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.

Easy Cheesy Tetrazzini

Spaghetti baked in a rich and creamy, dairy-free cheesy sauce for an easy, ultra comforting casserole.
5 from 11 votes
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Servings: 6
Author: Holly Gray


Large Pot
Large Baking Dish
Pasta Server
Montreal Chicken Seasoning


  • 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


For the pasta:

  • Cook spaghetti according to package directions. Rinse with cold water, drain, and set aside.
  • Into a large skillet over medium heat, add vegan butter.

For the sauce:

  • When butter is melted, add chopped onion and mushrooms. Cook for 3-5 minutes, until softened.
  • Add 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.

Putting it all together:

  • Place the cooked spaghetti back into the now-cool cooking pot.
  • Pour sauce over the spaghetti. Toss to evenly distribute the sauce. The mixture will be very soupy.
  • Transfer to a prepared 9x13-inch baking dish. Sprinkle Colby-Jack cheese over the top.
  • Bake, uncovered, 45 minutes.
  • Serve hot.
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