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    Broccoli & Cauliflower Tetrazzini

    List of Ingredients




    8 oz. dried fettuccine, broken
    1 (16 oz) package frozen California Blend vegetables
    (broccoli, cauliflower, and carrots)
    2 Tbsp margarine or butter
    3 Tbsp all-purpose flour
    2 1/2 cups milk (2% reduced-fat)
    1/2 cup grated parmesan cheese
    1/4 tsp each salt and pepper
    1 (4 1/2 oz) jar sliced mushrooms, drained
    2 Tbsp grated parmesan cheese (for topping)



    Recipe



    Lightly grease a 3 quart rectangular baking dish, then set aside.
    Cook (separately) pasta and vegetables according to package
    directions and drain.

    Meanwhile make cheese sauce; in saucepan melt margarine. Stir in flour. Add milk. Cook and stir over medium eat until slightly thickened. Cook 1 minute more, stir constantly. Remove from heat.
    Stir in 1/2 cup parmesan cheese, salt, and pepper.

    In bowl toss pasta with 1/2 cup cheese sauce. Spread pasta evenly in prepared baking dish. Top with vegetables and mushrooms. Pour remaining cheese sauce evenly over top.Sprinkle with 2 Tbsp parmesan cheese. Bake, uncovered, at 400F for about 15 minutes or until thoroughly heated.

    Serves 8 as side dish.

 

 

 

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