8 ounces spaghetti, broken into thirds — cooked as directed
1 16-oz pkg. frozen broccoli, cauliflower and carrots — cooked
as directed 2 tablespoons butter or margarine
3 tablespoons flour
2 cups milk
1 teaspoon instant chicken bullion
1/4 teaspoon dried thyme
1/2 cup Parmesan cheese — grated
dash pepper 1 4.5 oz. jar sliced mushrooms — drained
2 tablespoons Parmesan cheese — grated
vegetable cooking spray
Preheat oven to 400F.
Drain cooked spaghetti, rinse with hot water, and set aside, keeping warm. Drain and set aside cooked vegetables.
Spray 9 x 13″ pan. In medium saucepan, melt butter or margarine; stir in flour until smooth. Gradually add milk; blend well. Cook over med heat 6 – 10 min or until mixture thickens and boils, stirring constantly. Stir in bullion, thyme, 1/2 cup Parmesan cheese, and pepper. Spoon cooked spaghetti into prepared baking dish. Top with cooked vegetables and mushrooms. Pour milk mixture over vegetebles; sprinkle with 2 tablespoons Parmesan.
Bake 15 – 20 min or until mixture is thoroughly heated and bubbling around the edges.