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Broccoli-Cauliflower Tetrazzini

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Broccoli-Cauliflower Tetrazzini
  • Prep 30 min
  • Total 50 min
  • Ingredients 9
  • Servings 8
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Veggies rule in this twist on an old favorite.
Updated Dec 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 Information

225 Calories, 6g Total Fat, 11g Protein, 32g Total Carbohydrate, 5g Sugars

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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