Andouille Tetrazzini

Andouille Tetrazzini

Submitted by Lindsey G., Shoreview, MN
 

1 pkg. Andouille sausage (*or 4-5 chicken breasts)
1/2 bunch celery
1 1/2 c. butter
1 onion
1/2 green bell pepper
8-oz. spaghetti noodles
1/2 c. flour
16-oz. whole milk
1/2 can cream of mushroom soup
1/2-lb. Velveeta ® cheese

Dice Andouille sausage, celery, onion and bell pepper. Sauté onion, celery and pepper in 1/2 cup butter, then add Andouille sausage. Break spaghetti into bit size pieces, boil to tenderness and drain. Combine spaghetti and sausage mixture.

Sauce:
Over medium heat melt 1 cup butter, add 1/2 cup flour in a sauce pan and mix well. Add whole milk and mix to smooth. Add mushroom soup and Velveeta cheese and stir until the cheese melts. Pour over spaghetti mixture and stir well. Put in 2 casserole pans and bake at 350° F for 45 minutes. Put crumbled cheddar French fried onions on the top for the last 5 minutes. Freezes well and feeds 8 people. 1/2 recipe is great for 4 servings. *Chicken can be substituted for Andouille sausage (just boil and dice prior to adding to casserole dish)

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Andouille Tetrazzini

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  • 5 Star Review
  • Date: October 10, 2015
  • Reviewer: 
  • Lewistown, PA
  • Wonderful!

  • This was delicious! My husband and our exchange student both went on and on about how good it was! I cut the recipe in half because there were only three of us and it turned out great!
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    • 1 of 1 people found this review helpful
  • 4 Star Review
  • Date: October 08, 2010
  • Reviewer: 
  • Brodhead, WI
  • Really tasty

  • Couldn't find Andouille, so I substituted chicken like the recipe suggested. It's a winner!
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    • 1 of 1 people found this review helpful