Broccoli Cauliflower Tetrazzini |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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From Pillsbury Bake-Off winner Barbara Van Itallie. Ingredients:
8 ounces uncooked spaghetti, broken into thirds |
1 (16 ounce) package frozen broccoli carrots cauliflower mix |
2 tablespoons butter |
3 tablespoons all-purpose flour |
2 cups low-fat milk |
1/2 cup grated parmesan cheese |
pepper |
1 (4 1/2 ounce) can sliced mushrooms, drained |
2 tablespoons grated parmesan cheese |
Directions:
1. Cook spaghetti as directed on package, drain.
2. Keep warm and set aside.
3. Cook vegetables until crisp, drain; set aside.
4. Heat oven to 400 degrees.
5. Grease a 13x9-inch baking dish.
6. Melt butter in a saucepan.
7. Stir in flour until smooth, gradually add milk; blend well.
8. Cook over heat for 6 to 8 minutes or until it thickens and boils, stirring constantly.
9. Stir in the pepper and 1/2 cup of cheese.
10. Put spaghetti into baking dish.
11. Top with vegetables and mushrooms.
12. Pour milk mixture over mushrooms; sprinkle with 2 tablespoons of cheese.
13. Bake for 15 to 20 minutes or until mixture bubbles.
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