Broccoli Cauliflower Tetrazzini – a delicious recipe with margarine, milk, pepper, broccoli, flour, Cheddar cheese. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Cook spaghetti as directed on package.
2
Drain; rinse with hot water.
3
Keep warm; set aside.
4
Cook vegetables until crisp-tender as directed on package.
5
Drain; set aside.
6
Heat oven to 400u00b0. Grease a 13 x 9-inch pan.
7
In a medium saucepan, melt margarine. Stir in flour until smooth.
8
Gradually add milk; blend well.
9
Cook over medium heat 6 to 10 minutes or until mixture boils and thickens, stirring constantly.
10
Stir in 1 cup cheese and pepper. Spoon cooked spaghetti into prepared pan.
11
Top with cooked vegetables.
12
Pour milk mixture over top; sprinkle with 1/4 cup cheese.
13
Bake at 400u00b0 for 15 to 20 minutes or until mixture bubbles and is thoroughly heated.
558
kcal
Calories
32
g
Fat
36
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 8 oz. uncooked spaghetti, broken in thirds, 4 Tbsp. margarine, 4 c. milk, dash of pepper, and more.
Yes, Broccoli Cauliflower Tetrazzini falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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