Broccoli Cauliflower Tetrazzini

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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 .