Broccoli-Cauliflower Tetrazzini

Veggies rule in this twist on an old favorite.

  • prep time 30 min
  • total time 50 min
  • ingredients 9
  • servings 8

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Cup
    Calories
    225
    (
    Calories from Fat
    55),
    % Daily Value
    Total Fat
    6g
    6%
    (Saturated Fat
    3g,
    3%
    ),
    Cholesterol
    15mg
    15%;
    Sodium
    390mg
    390%;
    Total Carbohydrate
    32g
    32%
    (Dietary Fiber
    3g
    3%
      Sugars
    5g
    5%
    ),
    Protein
    11g
    11%
    ;
    % Daily Value*:
    Vitamin A
    36%;
    Vitamin C
    16%;
    Calcium
    20%;
    Iron
    10%;
    Exchanges:
    2 Starch; 1 Vegetable; 1/2 Lean Meat; 1/2 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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