8 oz. dried fettuccine, broken
1 (16 oz) package frozen California Blend vegetables
(broccoli, cauliflower, and carrots)
2 Tbsp margarine or butter
3 Tbsp all-purpose flour
2 1/2 cups milk (2% reduced-fat)
1/2 cup grated Parmesan cheese
1/4 tsp each salt and pepper
1 (4 1/2 oz) jar sliced mushrooms, drained
2 Tbsp grated Parmesan cheese (for topping)
Lightly grease a 3 quart rectangular baking dish, then set
aside. Cook (separately) pasta and vegetables according
to package directions and drain. Meanwhile make cheese
sauce; in saucepan melt margarine. Stir in flour. Add milk.
Cook and stir over medium eat until slightly thickened.
Cook 1 minute more, stir constantly. Remove from heat.
Stir in 1/2 cup Parmesan cheese, salt, and pepper. In bowl
toss pasta with 1/2 cup cheese sauce. Spread pasta evenly
in prepared baking dish. Top with vegetables and mushrooms. Pour remaining cheese sauce evenly over top. Sprinkle with 2 Tbsp Parmesan cheese. Bake, uncovered, at 400F for about 15 minutes or until thoroughly heated. Serves 8 as side dish.
