Broccoli Cauliflower Tetrazzini

8 oz. uncooked spaghetti, broken into thirds 1 (1-lb.) pkg. frozen broccoli, carrots and cauliflower 2 tablespoons butter or margarine 3 tablespoons all-purpose flour 2 cups skim milk 1/2 cup grated Parmesan cheese Dash pepper 1 (4.5-oz.) jar Green Giant® Sliced Mushrooms, drained 2 tablespoons grated Parmesan cheese 1. Cook spaghetti as directed on package. Drain; rinse with hot water. Cover to keep warm; set aside. Cook vegetables until crisp-tender as directed on package. Drain; set aside. 2. Meanwhile, heat oven to 400°F. Grease 13x9-inch (3-quart) glass baking dish. Melt butter in medium saucepan over medium heat. Stir in flour until smooth. Gradually add milk, cooking and stirring until well blended. Cook 6 to 10 minutes or until mixture boils and thickens, stirring constantly. Stir in 1/2 cup Parmesan cheese and the pepper. 3. 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. 4. Bake at 400°F. for 15 to 20 minutes or until mixture bubbles around edges and is thoroughly heated. Recipe note: Developed by Barbara Van Itallie pf Poughkeepsie, NY for Bake-Off® Contest 33 in 1988
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