Quick pasta dish

February 27, 1991

Surprise your family with a main dish featuring savory vegetables and pasta for a simple meal. This meatless main dish is an update on the traditional pasta casserole. Layers of spaghetti and vegetables are baked in a velvety white Parmesan sauce, subtly flavored with thyme. Frozen vegetables, packed in pour and store plastic bags make preparation a snap. There's no cleaning, peeling or chopping.

Broccoli Cauliflower Tetrazzini

8 ounces uncooked spaghetti, broken into thirds

1 16-ounce package frozen vegetables, including broccoli, cauliflower and carrots

2 tablespoons margarine or butter

3 tablespoons flour

2 cups milk

1 teaspoon instant chicken bouillon

1/4 teaspoon dried thyme leaves

1/2 cup grated Parmesan cheese

Dash pepper

1 4.5 ounce jar sliced mushrooms, drained

2 tablespoons 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 400 degrees. Grease 13x9-inch pan. In medium saucepan, melt margarine; stir in flour until smooth. Gradually add milk; blend well. Cook over medium heat six to ten minutes or until mixture thickens and boils, stirring constantly. Stir in chicken bouillon, thyme, one-half cup Parmesan cheese, vegetables and mushrooms. Pour milk mixture over mushrooms; sprinkle with two tablespoons Parmesan cheese.

Bake at 400 degrees for 15 to 20 minutes or until mixture is thoroughly heated and bubbles around edges. Serves six.

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