Beef Tetrazzini - American Homemade Recipe

Prep: 15 Minuts Cook: 4 Hours Slow Cook Numbers of Serves: 6 Serves

This beef tetrazzini recipe offers a balanced profile of macronutrients, combining protein from the lean beef with carbohydrates from the spaghetti for sustained energy. By using lean beef, the dish provides essential minerals like iron and zinc while keeping the fat content lower than traditional versions. The inclusion of fresh mushrooms adds a source of B vitamins and antioxidants, while the Parmesan cheese contributes calcium for bone health. Preparing this meal in a slow cooker also allows the ingredients to simmer together over time, which can help retain the moisture and nutritional quality of the beef.

Ingredients

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

1 cup sliced fresh mushrooms

1 cup cubed fully cooked lean beef

1/2 cup evaporated milk

2 tablespoons white wine or water

1 teaspoon prepared horseradish

1 package (7 ounces) spaghetti

1/2 cup shredded Parmesan cheese

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Instructions

In a 3-qt. slow cooker, combine the soup, mushrooms, beef, milk, wine or water, and horseradish.

Cover and cook on low for 4 hours.

Cook spaghetti according to package directions; drain.

Add the cooked spaghetti and Parmesan cheese to the slow cooker; toss to coat.

Yield: 6 servings