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
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.