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BROCCOLI CAULIFLOWER TETRAZZINI




Source of Recipe


Philly Burbs


Recipe Introduction


By Pillsbury Hall of Fame





List of Ingredients




8 ounces uncooked spaghetti, broken into thirds
1 (1-pound) package frozen mixed broccoli, carrots and cauliflower
2 tablespoons margarine or butter
3 tablespoons flour
2 cups lowfat milk
1/2 cup grated Parmesan cheese
Dash pepper
1 (4.5-ounce) jar sliced mushrooms, drained
2 tablespoons grated Parmesan cheese

Recipe



Cook spaghetti to desired doneness as directed on package. Drain; rinse with hot water. Keep warm. Set aside. Cook vegetables to crisp-tender as directed on package. Drain; set aside.

Heat oven to 400 degrees. Grease 13x9-inch (3-quart) baking dish. Melt margarine in medium saucepan. Stir in flour until smooth. Gradually add milk; blend well. Cook over medium heat for 6 to 10 minutes, or until mixture thickens and boils, stirring constantly. Stir in 1/2 cup Parmesan cheese and pepper. Spoon cooked spaghetti into greased baking dish. Top with cooked vegetables and sliced mushrooms. Pour milk mixture over mushrooms; sprinkle with 2 tablespoons Parmesan cheese.

Bake at 400 degrees for 15 to 20 minutes, or until mixture bubbles at the edges and is thoroughly heated. Makes 4 to 6 servings.