*  Exported from  MasterCook  *
 
                      Broccoli-Cauliflower Tetrazzini
 
 Recipe By     : Best Recipes, June 1993
 Serving Size  : 6    Preparation Time :1:00
 Categories    : Meatless Main Dishes             One-Dish Meals
                 Pastas                           Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8      ounces        spaghetti, broken into thirds -- cooked as directed
    1      16-oz pkg.    frozen broccoli, cauliflower and carrots -- cooked
 as directed
    2      tablespoons   butter or margarine
    3      tablespoons   flour
    2      cups          milk
    1      teaspoon      instant chicken bullion
      1/4  teaspoon      dried thyme
      1/2  cup           Parmesan cheese -- grated
           dash          pepper
    1      4.5 oz. jar   sliced mushrooms -- drained
    2      tablespoons   Parmesan cheese -- grated
                         vegetable cooking spray
 
 Preheat oven to 400F.
 
 Drain cooked spaghetti, rinse with hot water, and set aside, keeping warm.
 Drain and set aside cooked vegetables.
 
 Spray 9 x 13″ pan.  In medium saucepan, melt butter or margarine; stir in
 flour until smooth.  Gradually add milk; blend well.  Cook over med heat 6 -
 10 min or until mixture thickens and boils, stirring constantly.  Stir in
 bullion, thyme, 1/2 cup Parmesan cheese, and pepper.  Spoon cooked spaghetti
 into prepared baking dish.  Top with cooked vegetables and mushrooms.  Pour
 milk mixture over vegetebles; sprinkle with 2 tablespoons Parmesan.
 
 Bake 15 - 20 min or until mixture is thoroughly heated and bubbling around
 the edges.
 
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