Broccoli Cauliflower Tetrazzini - cooking recipe

Ingredients

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

Preparation

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.