Best Broccoli Cauliflower Tetrazzini Recipes

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BROCCOLI CAULIFLOWER TETRAZZINI



Broccoli Cauliflower Tetrazzini image

Make and share this Broccoli Cauliflower Tetrazzini recipe from Food.com.

Provided by Charlotte J

Categories     Cauliflower

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

8 ounces uncooked spaghetti, broken into thirds
1 (16 ounce) package frozen broccoli carrots cauliflower mix
2 tablespoons butter
3 tablespoons all-purpose flour
2 cups low-fat milk
1/2 cup grated parmesan cheese
pepper
1 (4 1/2 ounce) can sliced mushrooms, drained
2 tablespoons grated parmesan cheese

Steps:

  • Cook spaghetti as directed on package, drain.
  • Keep warm and set aside.
  • Cook vegetables until crisp, drain; set aside.
  • Heat oven to 400 degrees.
  • Grease a 13x9-inch baking dish.
  • Melt butter in a saucepan.
  • Stir in flour until smooth, gradually add milk; blend well.
  • Cook over heat for 6 to 8 minutes or until it thickens and boils, stirring constantly.
  • Stir in the pepper and 1/2 cup of cheese.
  • Put spaghetti into baking dish.
  • Top with vegetables and mushrooms.
  • Pour milk mixture over mushrooms; sprinkle with 2 tablespoons of cheese.
  • Bake for 15 to 20 minutes or until mixture bubbles.

Nutrition Facts : Calories 270.5, Fat 8.2, SaturatedFat 4.8, Cholesterol 23, Sodium 219, Carbohydrate 36.4, Fiber 1.5, Sugar 5.4, Protein 12.6

BROCCOLI CAULIFLOWER TETRAZZINI



Broccoli Cauliflower Tetrazzini image

Number Of Ingredients 9

8 ounces uncooked spaghetti, broken into thirds
1 (1-pound) package frozen broccoli, cauliflower and carrots
2 tablespoons margarine or butter
3 tablespoons all-purpose flour
2 cups milk
1/2 cup grated Parmesan cheese
dash pepper
1 (4 1/2-ounce) jar sliced mushrooms, drained
2 tablespoons grated Parmesan cheese

Steps:

  • 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 380mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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