Friday, February 5, 2010

Broccoli Carrot Tetrazzini - Recipe

When I first saw this I wasn't so sure if I would like it. But heck Mullet Man and One eye blond girl was coming for dinner so they were my guinea pigs, it's alright they knew about my plan. LOL! I made them the Creamy red velvet cheesecake to make up for it, just in case the Chicken and Tetrazzini wasn't that good.

I liked it 'coz it didn't need a lot of ingredients and it has veggies in it. That's always a plus in my house. Although my kids aren't picky at all and they love their veggies. Yes, lucky me :-)

After all the boiling part is done, then we do the Rue. This is the good part, actually eating is the good part, but this is the other good part. LOL!
We need the milk
and butter, don't be using other stuff. Use the real thing.
Start the rue by melting the butter and adding the flour.
Add milk gradually
Then the Parmesan Cheese
Grease your glass baking dish (13x9)
Place your pasta and veggies and pour the rue on top.
Sprinkle more Parmesan cheese on top and bake. Then you wait, hum-hum-hum.
Serve it with chicken. Chicken is marinated with Balsamic Vinaigrette dressing & Marinade from Kraft for the whole day or overnight in the fridge.

  • 8 oz. uncooked spaghetti, broken into thirds
  • 1 whole broccoli, cut up in florets
  • 1 cup sliced carrots
  • 2 tbsp. butter
  • 3 tbsp. all purpose flour
  • 2 cups milk
  • 1/2 cup grated parmesan cheese
  • 1/4 cup grated parmesan cheese (for sprinkling on top)
  • 1 small can mushroom (optional)
  • 0pepper to taste
  • Cook spaghetti as directed on package. Drain; rinse with hot water. Cover to keep warm; set aside. Cook vegetables until crisp-tender. Drain; set aside.
  • Meanwhile, heat oven to 400°F. Grease 13x9-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 1/4 cup Parmesan cheese
  • Bake at 400°F. for 15 to 20 minutes or until mixture bubbles around edges and is thoroughly heated.
I didn't really like the outcome of this dish. It was good but I will probably change it next time. I might add some chicken broth and some cream of mushroom and I might add some cooked chicken in the dish as well to make it the whole meal.

I will post it here when I get to that and share everyone the recipe.


  1. What a gem of a meal. Loved all of it but the vegetables!!! thx

  2. LOL! Yes, we know Mullet man, that you don't like your veggies :-)


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