- 8 ounces uncooked spaghetti, broken into thirds
- 1 (16 ounce) package frozen broccoli, carrots and cauliflower
- 2 tablespoons butter or margarine
- 3 tablespoons all-purpose flour
- 2 cups skim milk
- 1/2 cup grated Parmesan cheese
- 1 dash pepper
- 1 (4.5 ounce) jar Green Giant® Sliced Mushrooms, drained
- 2 tablespoons grated Parmesan cheese
- Cook spaghetti as directed on package. Drain; rinse with hot water. Cover to keep warm; set aside. Cook vegetables until crisp-tender as directed on package. Drain; set aside.
- Meanwhile, heat oven to 400 degrees F. Grease 13×9-inch (3-quart) glass baking dish. Melt butter in medium saucepan over medium heat. Stir in flour until smooth. Gradually add milk, cooking and stirring until well blended. Cook 6 to 10 minutes or until mixture boils and thickens, stirring constantly. Stir in 1/2 cup Parmesan cheese and the pepper.
- Spoon cooked spaghetti into greased baking dish. Top with cooked vegetables and sliced mushrooms. Pour milk mixture over mushrooms. Sprinkle with 2 tablespoons Parmesan cheese.
- Bake at 400 degrees F for 15 to 20 minutes or until mixture bubbles around edges and is thoroughly heated.