Broccoli Cauliflower Tetrazzini

Name: Broccoli Cauliflower Tetrazzini
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 8 ounces uncooked spaghetti, broken into thirds; 1 (16 ounce) package frozen broccoli carrots cauliflower mix; 2 tablespoons butter; 3 tablespoons all-purpose flour; 2 cups low-fat milk; 1/2 cup grated parmesan cheese; pepper; 1 (4 1/2 ounce) can sliced mushrooms, drained; 2 tablespoons grated parmesan cheese

Submitted by Charlotte J

"From Pillsbury Bake-Off winner Barbara Van Itallie."

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photo by *Parsley*

Ready In:: 35mins
Ingredients:: 9
Serves:: 6

ingredients

8 ounces uncooked spaghetti, broken into thirds
1 (16 ounce) package frozen broccoli carrots cauliflower mix
2 tablespoons butter
3 tablespoons all-purpose flour
2 cups low-fat milk
¹⁄₂ cup grated parmesan cheese
pepper
1 (4 1/2 ounce) can sliced mushrooms, drained
2 tablespoons grated parmesan cheese

directions

Cook spaghetti as directed on package, drain.
Keep warm and set aside.
Cook vegetables until crisp, drain; set aside.
Heat oven to 400 degrees.
Grease a 13x9-inch baking dish.
Melt butter in a saucepan.
Stir in flour until smooth, gradually add milk; blend well.
Cook over heat for 6 to 8 minutes or until it thickens and boils, stirring constantly.
Stir in the pepper and 1/2 cup of cheese.
Put spaghetti into baking dish.
Top with vegetables and mushrooms.
Pour milk mixture over mushrooms; sprinkle with 2 tablespoons of cheese.
Bake for 15 to 20 minutes or until mixture bubbles.

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Reviews

Made this for Freezer Tag 2008. I really enjoyed the taste of this casserole! I used penne pasta and fresh veggies (only because I can't get frozen California blend or canned mushrooms in China...). I added some chopped onions to the sauce by using slightly more butter to cook them before adding the flour. It had great flavor! To freeze, I assembled through step 12 as directed. I put it in a foil lined pan and froze it until solid. Then I removed the pan and put the foil wrapped dish in a ziploc bag. I thawed in the refrigerator overnight and then baked as directed for 20-25 minutes.

sparkle_eyes
For having such a low fat content, this is amazingly good! I used 1% milk for the sauce and added a little garlic powder. The frozen veggies make this super easy..... no cutting/chopping! Thanx for a great (lowfat) meatless pasta recipe. I will use this recipe often.

*Parsley*
When I made this I wondered if the kids would eat it and weather or not my husband would complain "where's the meat". Not a complaint. And not a spoonful of leftovers. Thanks for a quick and tasty meal with vegs. Bella

Bella chef