Broccoli-Cauliflower Tetrazzini

(30)
  8 reviews
  • 30 min prep time
  • 50 min total time
  • 9 ingredients
  • 8 servings

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. 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. 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. 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. 4 Bake at 400°F. for 15 to 20 minutes or until mixture bubbles around edges and is thoroughly heated.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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