broccoli cauliflower tetrazzini
categories:  Vegetarian   

Prepared: 2004-02-01

Ingredients:

• 8 ounces uncooked spaghetti, broken into thirds
• 1 (1 pound) package green giant select frozen broccoli, carrots and cauliflower
• 2 tablespoons margarine or butter
• 3 tablespoons all-purpose flour
• 2 cups low-fat milk
• 1/2 cup grated parmesan cheese
• dash pepper
• 1 (4.5-ounce) jar sliced mushrooms, drained
• 2 tablespoons grated parmesan cheese

Preparation:

• 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.
• heat oven to 400 degrees.
• grease 13x9-inch 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 edges and is thoroughly heated

makes 6 servings @ 280 calories per serving

reviews:

	we enjoyed it
	Reviewed on 2008-02-24 by louise pichette