Broccoli Cauliflower Tetrazzini

READY IN: 35mins
Recipe by Charlotte J

From Pillsbury Bake-Off winner Barbara Van Itallie.

Top Review by sparkle_eyes

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.

Ingredients Nutrition


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

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