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How To make Broccoli Cauliflower Tetrazzini

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8 ounces spaghetti, broken into thirds -- cooked as directed
1 16-oz pkg. frozen broccoli, cauliflower and carrots

cooked
as directed 2 tablespoons butter or margarine
3 tablespoons flour
2 cups milk
1 teaspoon instant chicken bullion
1/4 teaspoon dried thyme
1/2 cup Parmesan cheese :

grated
dash pepper 1 4.5 oz. jar sliced mushrooms

drained
2 tablespoons Parmesan cheese :

grated
vegetable cooking spray
Preheat oven to 400F.
Drain cooked spaghetti, rinse with hot water, and set aside, keeping warm. Drain and set aside cooked vegetables.
Spray 9 x 13" pan. In medium saucepan, melt butter or margarine; stir in flour until smooth. Gradually add milk; blend well. Cook over med heat 6 - 10 min or until mixture thickens and boils, stirring constantly. Stir in bullion, thyme, 1/2 cup Parmesan cheese, and pepper. Spoon cooked spaghetti into prepared baking dish. Top with cooked vegetables and mushrooms. Pour milk mixture over vegetebles; sprinkle with 2 tablespoons Parmesan.
Bake 15 - 20 min or until mixture is thoroughly heated and bubbling around the edges.

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