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Broccoli-Cauliflower Tetrazzini
Broccoli-Cauliflower Tetrazzini
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Veggies rule in this twist on an old favorite.
Prep Time:
30 Min
Total Time:
50 Min
Makes:
8 (1-cup) servings
Barbara Van Itallie
Poughkeepsie
,
NY
Bake-Off® Contest 33, 1988
(23)
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RECIPE
TIPS
REVIEWS (
6
)
NUTRITIONAL INFO
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 Green Giant® 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.
High Altitude (3500-6500 ft)
Bake at 400°F. for 20 to 30 minutes.
High Altitude (3500-6500 ft)
Bake at 400°F. for 20 to 30 minutes.