Easy Cheesy Tetrazzini
Spaghetti baked in a rich and creamy, dairy-free cheesy sauce for an easy, ultra comforting casserole.
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Large Baking Dish
Montreal Chicken Seasoning
vegan evaporated milk
vegan cream of chicken substitute
vegan Cheddar cheese
Montreal Chicken seasoning
ground black pepper
vegan Colby-Jack cheese
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.
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