Broccoli Cauliflower Tetrazzini

From Pillsbury Bake-Off winner Barbara Van Itallie.

• Ready In: 35 mins
• 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 1/2ounce) can  sliced mushrooms, drained
• 2  tablespoons  grated parmesan cheese

Directions

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.