Directions:
- Break spaghetti in half and cook as directed on package until al dente; drain.
- Sauté onions in margarine until transparent, about 10 minutes.
- Thoroughly mix onions and remaining ingredients with spaghetti in a large bowl. Put spaghetti mixture in 2 6-cup containers (or freezer bags) and freeze.
- Thaw Tetrazzini and put in a baking dish. Bake uncovered 30-40 min at 350° until bubbly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 739.36 Kcal (3096 kJ) | ||
| Calories from fat | 446.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 49.6g | 76% | |
|---|---|---|---|
| Cholesterol | 118.6mg | 40% | |
| Sodium | 1124.15mg | 47% | |
| Potassium | 472.22mg | 10% | |
| Total Carbs | 35.09g | 12% | |
| Sugars | 2.62g | 10% | |
| Dietary Fiber | 1.4g | 6% | |
| Protein | 39.15g | 78% | |
| Vitamin C | 17.2mg | 29% | |
| Vitamin A | 1.2mg | 41% | |
| Iron | 8.6mg | 48% | |
| Calcium | 638.7mg | 64% | |
| Amount Per 100 g | |||
| Calories | 267.53 Kcal (1120 kJ) | ||
| Calories from fat | 161.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.95g | 76% | |
|---|---|---|---|
| Cholesterol | 42.91mg | 40% | |
| Sodium | 406.77mg | 47% | |
| Potassium | 170.87mg | 10% | |
| Total Carbs | 12.7g | 12% | |
| Sugars | 0.95g | 10% | |
| Dietary Fiber | 0.51g | 6% | |
| Protein | 14.17g | 78% | |
| Vitamin C | 6.2mg | 29% | |
| Vitamin A | 0.4mg | 41% | |
| Iron | 3.1mg | 48% | |
| Calcium | 231.1mg | 64% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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