Broccoli-Cauliflower Tetrazzini

Prep Time: 30 Minutes(Ready in 50 Minutes) Makes: 8 (1-cup)
servings

Veggies rule in this twist on an old favorite.

8 oz. uncooked spaghetti, broken into thirds
1 (1-lb.) pkg. Green Giant Select Frozen Broccoli, Carrots &
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

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.
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.
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.
Bake at 400 F. for 15 to 20 minutes or until mixture bubbles
around edges and is thoroughly heated.





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