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Broccoli-Cauliflower TetrazziniRecipe : Broccoli-Cauliflower Tetrazzini
Procedure :
8 ounces spaghetti, broken into thirds -- cooked as directed 1 16-oz pkg. frozen broccoli, cauliflower and carrots -- cooked as directed 2 tablespoons butter or margarine 3 tablespoons flour 2 cups milk 1 teaspoon instant chicken bullion 1/4 teaspoon dried thyme 1/2 cup Parmesan cheese -- grated dash pepper 1 4.5 oz. jar sliced mushrooms -- drained 2 tablespoons Parmesan cheese -- grated vegetable cooking spray Preheat oven to 400F. Drain cooked spaghetti, rinse with hot water, and set aside, keeping warm. Drain and set aside cooked vegetables. Spray 9 x 13" pan. In medium saucepan, melt butter or margarine; stir in flour until smooth. Gradually add milk; blend well. Cook over med heat 6 - 10 min or until mixture thickens and boils, stirring constantly. Stir in bullion, thyme, 1/2 cup Parmesan cheese, and pepper. Spoon cooked spaghetti into prepared baking dish. Top with cooked vegetables and mushrooms. Pour milk mixture over vegetebles; sprinkle with 2 tablespoons Parmesan. Bake 15 - 20 min or until mixture is thoroughly heated and bubbling around the edges. |
