Chicken Tetrazzini

I had this recipe set aside in my to make soon pile for way to long! Chicken Tetrazzini is such a great creamy pasta dish I knew my family would love it. I tried to tempt my son with his choice of frozen entrees at the grocery store but he wasn’t interested. “Can’t you just make something”? Ok fine, of course. Now I do appreciate that he loves my cooking but sometimes you just want to go the easy route.

Chicken Tetrazzini isn’t a hard recipe to make but it’s not super quick. The directions for this one were very unclear too. I did some quick research, went with my cooking intuition and it turned out really delicious!

This recipe was in the wooden recipe box I purchased at an estate sale. I really am so glad to have this treasure but it always makes me feel bad that it wasn’t something any of her family wanted. Its a beautiful box crammed full of neatly sorted recipes. Don’t worry Mrs. I’m loving and sharing them.

While this was a delicious dinner that we all enjoyed it really wasn’t super photogenic so I apologize for the less than flattering photographs. I’m working on a new set up and that should really kick them up a notch. It doesn’t help that when I share a main course like this it’s my families dinner so they are all waiting while I play photographer! My pretty Fiestaware dishes do help!

Stuffed Manacotti and Coffee Cake Muffins are two other uglies but goodies! We always joke that if something turns out looking ugly it will likely be especially yummy!

Chicken Tetrazzini Recipe Notes

If you don’t want to read my whys and hows just scroll down to the recipe card! I’ve added all the changes there for you!

Just a few notes before we jump right in to the recipe. Like I said before the directions on this card were not very clear. This is just the way I made it and it came out great. I didn’t put in green pepper because my son won’t eat it. I’m sure that and onion would be great in it. For the mushrooms I drained them and sauteed just a bit for extra flavor. Next time I will try it with fresh.

Since I was not making this the day before I went ahead and did everything except boiling the pasta and cooking the chicken in my large dutch oven. It worked great but you could use a large sauce pan and transfer to a baking dish. I love using the dutch oven so I use it whenever I can!

The chicken can be prepared however you prefer, or use a rotisserie chicken. I pressure cooked frozen chicken breasts in my Ninja Foodie. Super fast and easy. Especially handy when you forget to plan ahead! Mine were frozen in a solid lump so it took 15 minutes on high. If you freeze yours individually it would be 12 minutes. Some day I will repack them and not just come home from Costco and toss them in the chest freezer. Or maybe even remember to thaw the day before.

As written this recipe was extremely bland. You will want to be sure to taste and season the sauce a bit more. My chicken broth was salt free (it’s all there was) so it needed a significant amount of more salt. I used at least 2 tsp of chicken bouillian. I also added about 1/8 C more sherry and extra pepper. I will be changing those measurements in the recipe card bellow.

Parmesan cheese gives such a good flavor I decided to ignore the recipe and add some to the sauce as well. Can’t go wrong with extra cheese!

My timing was off when boiling the spaghetti noodles so I drained them, rinsed, and then gave them another quick rinse before mixing them in.

Chicken Tetrazzini

  • Servings: 6-8
  • Print

A classic chicken and pasta dish.

This also freezes very well! Prepare as directed, transfer to freezer safe dish, cover and freeze. Or make the day before.


  • 2 C chopped or shredded chicken
  • 6-8 oz spaghetti noodles
  • 6 oz can of drained mushrooms or fresh
  • 1 C Parmesan cheese
  • 1/4 C butter plus 2 TBSP to saute mushrooms
  • 1/2 C flour
  • 2 3/4 C reduced sodium chicken broth
  • 1 C half and half
  • 1/3 C dry sherry
  • 2 tsp chicken bouillon or salt more to taste
  • large dash of pepper


  1. Preheat oven to 350. Bring a large pot of salted water to a boil, for spaghetti noodles. In a dutch oven or large saucepan, melt 2 tablespoons butter. Add mushrooms season to taste with salt and pepper. Cook until lightly browned, about 10 minutes, transfer to a dish and set aside for later. Cook pasta about 2 minutes less than directed, drain, and rinse.
  2. For the sauce: In same pan you used to brown the mushrooms, melt remaining 4 tablespoons butter over medium heat. Add flour, whisk for about 3 minutes until browning slightly. Whisking constantly, very slowly add half and half, broth, and sherry. Bring to a boil; reduce to a simmer, and add 1/2 C Parmesan, chicken bouillon, and pepper. Add more pepper and bouillon (or salt) to your tastes.
  3. Add, chicken and mushrooms to the sauce. Stir well. Mix in the spaghetti noodles. If using a dutch oven sprinkle with remaining Parmesan. Or transfer to a baking dish and then top with Parmesan. Bake until browned, about 30 minutes.

This recipe is great to make the day before or to make and freeze. You could easily double the recipe and just freeze half.

I hope you enjoy this recipe! We really did. The super picky teen appreciated the classic creamy sauce.

Check out my other pasta recipes: Cavatini, a classic pasta with red sauce. Super easy to customize to your families preferences. Grandma S’s Baked Stuffed Manacotti cheesy stuffed shells.

Hearty Breakfast Casserole

This is the perfect recipe to keep your weekday mornings running smoothly. I like to make it Sunday and then have the leftovers available for the week. This makes 6 large servings or 8 smaller ones. This Hearty Breakfast Casserole reheats extremely well.

Along with being delicious and quick to make its also extremely easy to customize to your families tastes. Choose whatever meat and veggie combination you prefer and go! You also could just skip the meat for vegetarians and load up on vegetables.

Suggested Combinations

  • Sausage, bacon, potato, onion
  • Chorizo, potato, peppers, onion *This is what I used*
  • Ham, spinach, potato
  • Grilled chicken, spinach, feta, mushrooms

Really there are so many choices! It would also be good for using up leftovers. Chop up that lonely baked potato and toss it in! In the recipe I’m sharing what I used and those amounts but it is really forgiving and works with so many different ingredients.

Try it Smoked

We recently purchased a pellet smoker and in looking for new ideas of things to smoke I found this Smoked Breakfast Casserole recipe. If you have a smoker be sure to check out Malcom Reed at How to BBQ Right. He has so many great recipes and is really enjoyable to watch!

Malcom’s recipe wasn’t quite exactly what I was looking for so I heavily modified it. We didn’t need it to be such a large size and I didn’t want to use crescent rolls. The first breakfast casserole we did bake on the smoker and while it added a bit of that smokey flavor I don’t think it was really necessary at all.

Hearty Breakfast Casserole recipe

Like I mentioned earlier really just use this as a guide and not as set in stone must follow exactly. When you do try it I’d love to hear what you added. Tell me over on Facebook or Twitter @YEDHeirlooms.


  • 1lb Chorizo or Breakfast Sausage
  • 8 eggs
  • 1/4 C milk
  • 1 C green peppers and onions
  • 1 1/2 to 2 C diced potatoes or hashbrowns
  • 1/4 C shredded cheese
  • Seasonings salt and pepper, adobo, whatever you prefer

Preheat oven to 350. In a large skillet brown your sausage and drain. In the same skillet add the vegetables and cook until they are close to done. I used frozen. Spray a 9×13 baking dish with nonstick spray. Evenly spread the meat and vegetable mixture. Top with cheese. Whisk eggs, milk, and seasoning. evenly pour over the whole dish. Use a spoon if needed to press on the meat mixture to be sure it all gets a good coating.

Bake at 350 for about an hour. Check at 45 minutes to be safe. It will be nicely golden brown and the center will be totally set.

Serve topped with sour cream and chives if you like.

The eggs should almost cover the meat, veggies, and cheese.

About Chorizo

Chorizo is a highly seasoned pork sausage. It’s delicious. I remove it from the casing for this recipe. I also like to dice potatoes really small and cook those in already browned chorizo for the best ever tacos.

We are fortunate to have an amazing Carniceria, a Hispanic butcher shop, in our town. They have excellent fresh produce and a full service meat counter. My Spanish is pretty terrible but they are very helpful and we get by just fine.

If you don’t happen to have a local carniceria I have seen chorizo at our local grocery store too. You can’t beat fresh made so I really encourage you to seek it out.

Loretta Yoder’s Meatballs

Here is the first recipe from Grandma R’s Recipe Book. I’m going to do things a bit different in order to share more recipes with you all.

I’ll be choosing a variety of recipes I’m most excited about and sharing them before I have tried them. Once I try it (or one of you do), I’ll come back to add any tips as well as pictures. Hopefully I will also be able to find some information on Loretta Yoder.

Check out these ingredients! Have you ever heard of using sauerkraut in meatballs? I do think I will at least drain it and maybe rinse the sauerkraut. What would you do? Let me know in the comments or on Facebook. I’d love to hear from you.

Grandma R made notes on how to convert this to a Crock-Pot recipe. When I try it I will try it as written. Or possibly I will brown the meatballs first.

Loretta Yoder’s Meatballs


  • 2 lbs. ground beef
  • 1 package dry onion soup mix
  • 1 C bread crumbs
  • 6 oz. chili sauce
  • 1 can cranberry sauce
  • 10 oz can sauerkraut
  • 1/2 C brown sugar

Mix ground beef, soup mix, and bread crumbs. Form meatballs and put into a 13×9 pan.

Mix chili sauce, cranberry sauce, sauerkraut, and brown sugar. Pour over meatballs. Bake uncovered for 35-60 minutes at 370.

Hamburger Pie

When my father in law gave me his mother’s recipe box and vintage cookbooks, this is the recipe he remembers most fondly. We all agreed with him and enjoyed this easy family recipe.

It is a simple meal that tastes like home. Good old fashioned comfort food. Very similar to a Shepard’s Pie. The tomato meat sauce with green beans goes perfect with mashed potatoes. Hamburger Pie is an easy recipe perfect for busy nights! You also could make it ahead to bake the next day. I haven’t tried it but if you could also freeze to make later. Just be sure to use a freezer to oven safe pan.

Need a fun dessert too? You can’t go wrong with this chocolate cake “Wacky Cake” from the depression era.

Plus looks so pretty in my Pyrex bowl! This was my grandma’s and I think it’s especially fun to make old family recipes in it. How many times did Grandma R make this? What all did Grandma D make in this dish? So many stories I’d like to hear!

My only change in this recipe is that I used homemade mashed potatoes and not instant. I wasn’t sure if it called for fresh or canned green beans. I used fresh and steamed them. Next time I would likely use canned. Remember this is an easy recipe! Use instant and canned to save on time!

How pretty is this handwriting? You can tell from the wear that it was much loved and used. I wish I had such beautiful penmanship!

Grandma R's Hamburger Pie

  • Servings: 4-6
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

A hearty and easy family favorite. Classic comfort food.


  • 2 TBSP butter
  • 1 medium onion chopped
  • 1 lb ground beef
  • 1 TBSP A1 steak sauce
  • 1 tsp salt
  • 2 C green beans or one can
  • 1 can tomato soup
  • Instant mashed potatoes or homemade


Saute onion in butter until tender but not brown. Add ground beef, A1 sauce, and salt. Brown lightly. While the meat is browning make the instant potatoes according to the directions on the package. Stir in beans and tomato soup.
Pour the mixture into 1 1/2 qt casserole. Top with mounds of mashed potatoes.
Bake at 350 for 25 minutes or until potatoes begin to brown.

If you enjoy rib sticking good old fashioned recipes be sure to check out Meatball Stew and Cavatini. Both have that made by Grandma comfort food flavor we all love.

Please be sure to join me on Facebook, Twitter, and follow me on Pinterest to be first to see the vintage recipes I share. If you try a recipe I’d love to hear about it! When you see something you like do me a favor and share it!


Another recipe that I will be making regularly! This truly is an oldie but goodie.This would be delicious with your favorite pizza toppings added in as well. I would suggest ham, bacon, olives, sausage, banana peppers, whatever you normally add to your pizza would likely be a good addition.Swap the regular pasta for gluten free if needed.I made this on a night my son’s friends were over hoping it would be a hit and it sure was.Im going to format this into a more standard recipe post.For the pasta I highly recommend using the Creamettes brand. It really is extra good.It calls for Ragu, I just used whatever spaghetti type sauce I had on hand.

Cavatini Recipe


  • 1 lb ground beef
  • 1 onion chopped
  • 2 Tbls butter or olive oil
  • 1 green pepper chopped
  • 1 jar spaghetti sauce
  • 1 can tomato paste
  • 2 small cans of mushrooms drained
  • 1 package slices pepperoni
  • 1 box of pasta in your choice of shape shells, swirls, etc
  • 1 C shredded mozzarella cheese

DirectionsSaute onion in olive oil or butter until translucent. Add ground beef and green pepper, cook. While that is browning cook pasta to slightly underdone. Drain grease from meat then add spaghetti sauce, tomato paste, mushrooms, and pepperoni. Stir all together and then stir in pasta. Sprinkle cheese on top and bake 30-45 minutes at 350 degrees. Bake until bubbling and cheese is browning.I didn’t have an issue but you might want to not mix in all the pasta until you are sure there is enough sauce. You could add up to about a 1/4 cup of water if needed or just use less pasta.

Sausage and Rice Skillet

Like Meatball Oven Stew, Roland’s Sauerkraut Dish, and Green Pepper Steak this Sausage and Rice Skillet is easy to make low carb. Good home cooking that still works for your diet! This one all you need to do is use riced cauliflower instead of rice.

To avoid the cauliflower taste taking over squeeze as much liquid as possible from your cooked riced cauliflower. Squeeze and squeeze some more.

This recipe came to us from the box I bought at an estate sale. I wish I knew more about it. Someday I will do some research and see if I can find out about the boxes original owner. For now it’s being used and loved by me.

I’m surprised I have never made something like this. I never would have thought to use salsa with smoked sausage. We use smoked sausage rather often because it’s so versatile and delicious.

When picking it up for this recipe I found a Korean BBQ flavor and am excited to experiment with that! I think it would work good in the Green Pepper Steak recipe. Either as a replacement for the steak or an addition. I will keep you posted.

It might surprise you but the only change to this Sausage and Rice Skillet recipe was to use riced cauliflower.

Enough chatter let’s get to the recipe!

Sausage and Rice Skillet

  • 1 14 oz package smoked sausage
  • 1/2 C chopped onion
  • 1/2 C green pepper
  • 1 1/2 C long grain rice (or whatever you have on hand)
  • 2 C water
  • 1 14 oz can stewed tomatoes undrained
  • 1 tsp salt
  • 1/2 tsp chili powder
  • 2/3 C salsa
  • 1/2 tsp ground cumin

Cook sausage in skillet over medium heat until it starts to sizzle.

Add onion and green pepper, cook stirring occasionally until tender.

Add rice, mix well. Stir in water, tomatoes, salsa, salt, chili powder, and cumin.

Bring to boil, reduce heat to low. Simmer 20 minutes until liquid is absorbed.

Green Pepper Steak: Easy Weeknight Dinner

This is another easily adaptable recipe from my father in law. I don’t know the history of this dish but it was in his box and in his handwriting!

I have also made the Sauerkraut Dish of his! You might catch a trend here and see he is a meat eater!

The Green Pepper Steak recipe is an easy dinner to make up quick. You could marinate the meat and chop the veggies before. Other veggies like baby corn, snap peas, and broccoli would all be delicious additions. Add a bit more liquid and adjust cook time as needed. This is a forgiving and versatile dish.

My only change is less oil. Use enough to generously coat your pan but the 1/4 C listed is too much. I will change that in the written directions.

Green Pepper Steak

1 lb beef chuck or round cut into thin strips

1/4 C soy sauce

1 clove garlic minced

1/2 tsp ginger

Cooking oil to generously coat pan

1 C green onion

1 C green or red peppers

2 stalks of celery

1 Tbsp cornstarch

3/4 C water use less if not needed

2 tomatoes cut in wedges

Combine soy sauce, garlic, and ginger. Add beef, toss and set aside. Slice veggies. Heat oil in large frying pan or work. Add beef, heat until browned. Cover and simmer 30-40 minutes on low heat. Turn heat up and add vegetables. Cook covered about 10 minutes. Mix cornstarch with water, add to pan. Stir until thick. Add tomatoes.

I used red and yellow peppers because my grocery store did not have good looking green ones. So use what you have!

We had our over rice but it would be good on it’s own with a salad.

Meatball Oven Stew: Easy to Make Low Carb or Gluten Free

Another vintage recipe that is easy to modify and make low carb and/or gluten free. Yes!

For low carb: Swap the cornmeal and flour for almond flour. Use cauliflower instead of potatoes.

For gluten free: Use your favorite gluten free flour to thicken the sauce. I used almond flour. You could also just use corn starch.

This was another recipe from my father in laws recipe box. So many forgotten gems!

I posted my meal plan for the week on my Facebook page. Nicol said it was “exactly like my grandma used to make”. Of course that made me even more excited to try it!

Since it was the night 5 extra teen boys eat dinner here I doubled the meatballs and also decided to serve it with mashed potatoes instead of a stew. Kids can be picky and I needed to please the masses.

I should not have worried and made it like the recipe called for. They devoured it! All that was left was carrots and sauce. I will be turning that into a stew. Definitely too yummy to waste.

Recipe card, recipe

As you can see this was a much used recipe. Look at those spots!

My changes were, use almond flour, no potatoes, and a regular onion in large chunks instead of the small onions. Next time I will use the potatoes. Would be delicious with other veggies as well.

Also I don’t have a 4qt casserole dish so I made do with a 9×13 baking dish, pie pan, and a square baking dish. Don’t let that stop you from trying this. It worked out fine even if it was more dishes to wash.

Meatball Oven Stew

  • 1 lb hamburger
  • 2 Tbsp chopped onion
  • 1/4 C corn meal
  • 1 tsp salt
  • 1 1/2 tsp dry mustard
  • 1 tsp chili powder
  • 1/2 C milk
  • 1 slightly beaten egg
  • 1/4 C flour
  • 2 Tbsp fat
  • 2 C tomato juice
  • 3 potatoes quartered
  • 6 carrots halved
  • 12-18 small onions

Combine meat, onion,corn meal, seasonings, milk, and egg. Mix thoroughly and form 12 balls. 

In large skillet sprinkle meatballs with flour and brown in hot fat.

Place in 4 quart casserole.

Add remaining flour to fat in skillet, blend and add tomato juice. Cook until thick, pour over meatballs. Arrange vegetables around meatballs. Cover tightly.

Bake 350 degrees for 1 hour. Serves 6 to 8.


I hope you will try this soon! Please share on Facebook and don’t forget to pin on Pinterest!

We made this again and it was just as good!

Roland’s Sauerkraut Casserole

Let me just start by saying I do not like sauerkraut, like at all. I thought I would be a nice wife and make this for my hubby because he LOVES this dish and all things that have sauerkraut in them! I was so surprised to find that this is delicious! The sauerkraut flavor is not overwhelming at all. Really just good old fashioned comfort food. You are going to love this sauerkraut recipe!

If you happen to be on a keto diet don’t worry sauerkraut is keto friendly!

Imagine my surprise when I found out that I actually like this too! Cold sauerkraut is still a nope but this is really delicious. This easy sauerkraut recipe is a new favorite!

It does make a huge amount, it’s perfect for serving a crowd and heats up very well for left overs. Don’t need quite as much? Feel free to make half! I haven’t tried it but this should be a great freezer recipe as well. Follow all the steps just don’t bake!

The Original Recipe
Roland’s Changes

The recipe wasn’t very clear so I was lucky my Father in Law called to help me out and give me a bit of history on the dish. I always enjoy finding out more of the story for these vintage recipes.

Roland first had it at a funeral and really liked it. His Mother in Law knew who made it and brought him the original recipe. Over the years he made a few changes to make it more to his tastes. I’m sure, like all cooks you will find ways to make it your own as well!

He doubled the onion and green pepper and adds 2 more bay leaves. Most importantly he adds 1 1/2 lbs sausage. It is very easy to add or take away according to your taste. Fresh bulk sausage, Italian sausage, or fresh kielbasa works well.

Of course I didn’t call Roland before shopping and only bought one onion and one green pepper. I did use 1 lb of hamburger and 1 lb of bulk sausage. Not trying to be confusing but this is one of those recipes that has really evolved over time. You know how that goes right?

The most important thing to remember is to drain and rinse your sauerkraut. Otherwise it just over powers all the other flavors.

Next time I make it I will add pepper, garlic, and onion powder. This makes a huge 9×13 dish full so be prepared for leftovers. Thankfully the leftovers are excellent. I do think you could easily skip the cheese and turn this in to a slow cooker recipe. It would be a good dish to pass!

If you enjoy this recipe be sure to check out some of the other casseroles I have shared! Hamburger Pie is Grandma R’s recipe. A hearty casserole with hamburger and green beans in a tomato sauce. Topped with mashed potatoes for that extra comfort food taste! Cavatini is from Grandma S and is a classic pasta casserole. Perfect to make ahead and feed a crowd! Not a casserole but Meatball Oven Stew is another recipe that hits the spot for home cooked comfort food.

Roland's Sauerkraut Casserole

  • Servings: 8
  • Difficulty: Easy
  • Print

A hearty sauerkraut casserole that has been a long time family favorite



  • 1lb hamburger
  • 1lb sausage
  • 2 bay leaves
  • 1 onion chopped
  • 1 green pepper chopped
  • 2lbs canned tomatoes
  • 2lbs sauerkraut drained and rinsed
  • -1/2C to 1C shredded cheese


Brown meats with onion and green pepper. Drain grease. Add tomatoes, sauerkraut, and bay leaves. Simmer 45 minutes. Pour into a 9X13 baking dish and top with cheese. Bake at 375 for 10 minutes or until cheese is melted.
Do not add additional liquid. Be sure to drain and rinse the sauerkraut.