Broccoli Cauliflower Tetrazzini

• 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

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

frozen broccoli carrots cauliflower, butter, allpurpose, lowfat milk, parmesan cheese, pepper, mushrooms, parmesan cheese

Taken from www.food.com/recipe/broccoli-cauliflower-tetrazzini-36868 (may not work)