Broccoli Cauliflower Tetrazinii 8 oz. uncooked spaghetti, broken into thirds 1 16-oz. pkg. frozen broccoli, cauliflower and carrots 2 tbsp butter or margarine 3 tbsp all-purpose flour 2 c. milk 1/2 c. grated Parmesan cheese Dash pepper 1 4.5-oz. jar sliced mushrooms, drained 2 tbsp grated Parmesan cheese
Cook spaghetti to desired doneness as directed on package. Drain; rinse with hot water. Keep warm. Set aside. Cook vegetables until crisp/tender as directed on package. Drain; set aside. Heat oven to dg400. Grease a 13- by 9-inch baking pan. In medium saucepan melt margarine. Stir in flour until smooth. Gradually add milk; blend well. Cook over medium heat 6 to 10 minutes, or until mixture thickens and boils, stirring constantly. Stir in 1/2 cup Parmesan cheese and pepper. Spoon cooked spaghetti into prepared pan. Top with cooked vegetables and sliced mushrooms. Pour milk mixture over mushrooms; sprinkle with 2 tablespoons Parmesan cheese. Bake 15 to 20 minutes or until mixture bubbles at edges and is thoroughly heated. Yield 6 servings. Source: "Pillsbury Best of the Bake-Off Cookbook" -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore To unsubscribe from this group, send email to recipesandmore+unsubscribegooglegroups.com or reply to this email with the words "REMOVE ME" as the subject.
