Broccoli-Cauliflower Tetrazzini

• 8 ounces spaghetti broken into thirds, cooked as directed
• 16 ounces broccoli, frozen cauliflower and carrots, cooked as directed
• 2 tablespoons butter or margarine
• 3 tablespoons flour, all-purpose
• 2 cups milk
• 1 teaspoon chicken broth instant
• 1/4 teaspoon thyme dried
• 1/2 cup parmesan, parmigiano-reggiano cheese, grated grated
• 1 dash black pepper
• 4.5 ounces mushrooms sliced, drained
• 2 tablespoons parmesan, parmigiano-reggiano cheese, grated grated
• 1 x nonstick cooking spray

1. Preheat oven to 400F (200C).
2. Drain cooked spaghetti, rinse with hot water, and set aside, keeping warm.
3. Drain and set aside cooked vegetables.
4. Spray 9 x 13 inch pan.
5. In medium saucepan, melt butter or margarine; stir in flour until smooth.
6. Gradually add milk; blend well.
7. Cook over medium heat 6 to 10 minutes or until mixture thickens and boils, stirring constantly.
8. Stir in bullion, thyme, 1/2 cup Parmesan cheese, and pepper.
9. Spoon cooked spaghetti into prepared baking dish.
10. Top with cooked vegetables and mushrooms.
11. Pour milk mixture over vegetebles; sprinkle with 2 tablespoons Parmesan.
12. Bake 15 to 20 minutes or until mixture is thoroughly heated and bubbling around the edges.

broccoli, butter, flour, milk, chicken broth instant, thyme, parmesan, black pepper, mushrooms, parmesan, nonstick cooking spray

Taken from recipeland.com/recipe/v/broccoli-cauliflower-tetrazzini-38614 (may not work)