Frozen Cauliflower Tetrazzini - cooking recipe

Ingredients

8 oz. uncooked spaghetti
1 (16 oz.) bag frozen cauliflower, broccoli and carrots
2 Tbsp. margarine
3 Tbsp. flour
2 c. milk
1 tsp. instant chicken bouillon
1/4 tsp. dried thyme
1/2 c. Parmesan cheese
dash of pepper
1 (4 oz.) can sliced mushrooms, drained
2 Tbsp. Parmesan cheese

Preparation

Cook spaghetti to desired doneness; drain.
Rinse with hot water to keep warm and set aside.
Heat oven to 400\u00b0.
Grease a 9 x 13-inch pan.
In medium saucepan, melt margarine.
Stir in flour until smooth.
Gradually add milk and blend well.
Cook 6 to 10 minutes, until mixture thickens and boils, stirring constantly. Stir in chicken bouillon, thyme, 1/2 cup Parmesan cheese and pepper.
Spoon cooked spaghetti into greased pan.
Top with cooked vegetables.
Sprinkle with 2 tablespoons Parmesan cheese.
Bake until thoroughly heated and bubbly.