Recipe: Broccoli Cauliflower Tetrazzini

BROCCOLI CAULIFLOWER TETRAZZINI

8 ounces spaghetti, uncooked, broken into thirds
1 (1 pound) package frozen broccoli, cauliflower, and carrots
2 tablespoons margarine
3 tablespoons all-purpose flour
2 cups milk
1/2 cup plus 2 tablespoons grated Parmesan cheese
1 dash pepper
1 (4 1/2 ounce) jar sliced mushrooms, drained

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

Cook vegetables until crisp-tender as directed on package. Drain; set aside.

Preheat oven to 400 degrees F. Grease a 13x9-inch baking pan.

Melt margarine in medium saucepan. Stir in flour until smooth. Gradually add milk; blend well. Cook over medium heat for 6-10 minutes or until mixture thickens and boils, stirring constantly.

Stir in 1/2 cup Parmesan cheese and pepper.

Spoon cooked spaghetti into greased pan. Top with cooked vegetables and sliced mushrooms. Pour milk mixture over mushrooms; sprinkle with the remaining 2 tablespoons Parmesan cheese.

Bake at 400 degrees F. for 15-20 minutes or until mixture bubbles at edges and is thoroughly heated.

Servings: 6
Source: Pillsbury; February, 2000