Vegetable Tetrazzini
6 servings
Equipment
Ingredients
- 7 oz uncooked spaghetti
- 2 cups vegetable broth
- 2 cups half-and-half
- 1 ⁄2 cup all-purpose flour
- 1 ⁄4 cup butter or margarine
- 1 ⁄2 teaspoon salt
- 1 ⁄4 teaspoon pepper
- 2 cups frozen mixed vegetables
- 1 can 21⁄4 oz sliced ripe olives, drained
- 1 ⁄2 cup slivered almonds
- 1 ⁄2 cup shredded Cheddar cheese 2 oz
Instructions
- Heat oven to 350°F.
- Cook and drain spaghetti as directed on package.
- Rinse with cold water; drain.
- In 3-quart saucepan, mix broth, half-and-half, flour, butter, salt and pepper.
- Heat to boiling over medium heat, stirring constantly.
- Boil 1 minute, stirring constantly.
- Stir in spaghetti, frozen vegetables and olives.
- In ungreased 2-quart casserole, spread mixture.
- Sprinkle with almonds and cheese.
- Bake uncovered 25 to 30 minutes or until hot and bubbly.
Notes / Tips / Wine Advice:
Less fat doesn’t mean less taste! Lower the fat by substituting fat-free half-and-half for the regular half-and-half, cutting the butter from 1⁄4 cup to 2 tablespoons and using 1⁄2 cup reduced-fat Cheddar cheese.