Brocoli-cauliflower Tetrazzini |
|
 |
Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
This tasty dish offers the classic rich tetrazzini flavors- minus the chicken. Favorite here in my house. Ingredients:
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 sliced mushrooms, drained |
2 tablespoons grated parmesan cheese |
Directions:
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.
|
|