Frozen Cauliflower Tetrazzini

• 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

1. Cook spaghetti to desired doneness; drain.
2. Rinse with hot water to keep warm and set aside.
3. Heat oven to 400u0b0.
4. Grease a 9 x 13-inch pan.
5. In medium saucepan, melt margarine.
6. Stir in flour until smooth.
7. Gradually add milk and blend well.
8. Cook 6 to 10 minutes, until mixture thickens and boils, stirring constantly. Stir in chicken bouillon, thyme, 1/2 cup Parmesan cheese and pepper.
9. Spoon cooked spaghetti into greased pan.
10. Top with cooked vegetables.
11. Sprinkle with 2 tablespoons Parmesan cheese.
12. Bake until thoroughly heated and bubbly.

spaghetti, frozen cauliflower, margarine, flour, milk, instant chicken, thyme, parmesan cheese, pepper, mushrooms, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=259190 (may not work)