Broccoli-Cauliflower Tetrazzini Recipe

Name: Broccoli-Cauliflower Tetrazzini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

298

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, 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.

Broccoli-Cauliflower Tetrazzini

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