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Broccoli-Cauliflower Tetrazzini

Broccoli-Cauliflower Tetrazzini
  • Prep 30 min
  • Total 50 min
  • Ingredients 9
  • Servings 8
Veggies rule in this twist on an old favorite.
Updated December 7, 2006
Bake-Off® Contest 33, 1988
Bake-Off® Contest 33, 1988
Barbara Itallie
Poughkeepsie, New York

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 sliced mushrooms, drained
  • 2 tablespoons grated Parmesan cheese

Steps

  • 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 Facts

Serving Size: 1 Cup
Calories
225
Calories from Fat
55
Total Fat
6g
9%
Saturated Fat
3g
15%
Cholesterol
15mg
5%
Sodium
390mg
16%
Total Carbohydrate
32g
11%
Dietary Fiber
3g
12%
Sugars
5g
Protein
11g
% Daily Value*:
Vitamin A
36%
36%
Vitamin C
16%
16%
Calcium
20%
20%
Iron
10%
10%
Exchanges:
2 Starch; 1 Vegetable; 1/2 Lean Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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