Serves: 6
Total Calories: 267
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 400°F. Grease 13 x 9-inch pan. Melt margarine in medium saucepan.
Stir in flour until smooth. Gradually add milk blend well. Cook over medium heat for 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 greased pan. 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 at edges and is thoroughly heated.
Nutrition Per Serving: Calories 310 Protein 14g Carbohydrate 41g Fat 9g Sodium 380mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Broccoli Cauliflower Tetrazzini recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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