Broccoli-Cauliflower Tetrazzini

* Exported from MasterCook *

Broccoli-Cauliflower Tetrazzini

Recipe By : Best Recipes, June 1993
Serving Size : 6 Preparation Time :1:00
Categories : Meatless Main Dishes One-Dish Meals
Pastas Vegetables

Amount Measure Ingredient -- Preparation Method
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8 ounces spaghetti, broken into thirds -- cooked as directed
1 16-oz pkg. frozen broccoli, cauliflower and carrots -- cooked
as directed
2 tablespoons butter or margarine
3 tablespoons flour
2 cups milk
1 teaspoon instant chicken bullion
1/4 teaspoon dried thyme
1/2 cup Parmesan cheese -- grated
dash pepper
1 4.5 oz. jar sliced mushrooms -- drained
2 tablespoons Parmesan cheese -- grated
vegetable cooking spray

Preheat oven to 400F.

Drain cooked spaghetti, rinse with hot water, and set aside, keeping warm.
Drain and set aside cooked vegetables.

Spray 9 x 13" pan. In medium saucepan, melt butter or margarine; stir in
flour until smooth. Gradually add milk; blend well. Cook over med heat 6 -
10 min or until mixture thickens and boils, stirring constantly. Stir in
bullion, thyme, 1/2 cup Parmesan cheese, and pepper. Spoon cooked spaghetti
into prepared baking dish. Top with cooked vegetables and mushrooms. Pour
milk mixture over vegetebles; sprinkle with 2 tablespoons Parmesan.

Bake 15 - 20 min or until mixture is thoroughly heated and bubbling around
the edges.

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