Broccoli Cauliflower Tetrazzini
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
1 (4.5-ounce) jar sliced mushrooms, drained
2 tablespoons grated Parmesan cheese
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° F. Grease 13 x 9-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.
A 1988 Pillsbury Hall-of-Fame recipe.