Broccoli Carrot Tetrazzini

• 8 ounces, weight Uncooked Spaghetti, Broken Into Thirds
• 1 bunch Broccoli, Cut Up In Florets
• 1 cup Sliced Carrots
• 1 can (4 Oz. Size) Sliced Mushrooms (optional)
• 2 Tablespoons Butter
• 3 Tablespoons All-purpose Flour
• 2 cups Milk
• 1/2 cups Grated Parmesan Cheese, Plus 1/4 Cup To Sprinkle On Top
• Pepper To Taste

1. Cook spaghetti as directed on the package.
2. Drain; rinse with hot water.
3. Cover to keep warm; set aside.
4. Cook vegetables until crisp-tender.
5. Drain; set aside.
6. Meanwhile, heat oven to 400 degrees F. Grease a 13x9-inch (3-quart) glass baking dish.
7. Melt butter in a medium saucepan over medium heat.
8. Stir in flour until smooth.
9. Gradually add milk, cooking and stirring until well blended.
10. Cook for 6 to 10 minutes or until mixture boils and thickens, stirring constantly.
11. Stir in 1/2 cup Parmesan cheese and the pepper.
12. Spoon cooked spaghetti into the greased baking dish.
13. Top with cooked vegetables and sliced mushrooms, if using.
14. Pour milk mixture over the mushrooms.
15. Sprinkle with the remaining 1/4 cup Parmesan cheese.
16. Bake at 400 degrees F for 15 to 20 minutes or until mixture bubbles around the edges and is thoroughly heated.

thirds, broccoli, carrots, mushrooms, butter, allpurpose, milk, parmesan cheese, pepper

Taken from tastykitchen.com/recipes/main-courses/broccoli-carrot-tetrazzini/ (may not work)