Vegetable Tetrazzini
CATEGORIES
INGREDIENTS
  • Servings: 4
  • 1/2 cup chopped onion
  • 1 (10 3/4-ounce) can Healthy Request Cream of Mushroom Soup
  • 1/2 cup skim milk
  • 1 1/2 cups (6 ounces) shredded Kraft reduced-fat Cheddar cheese
  • 1/4 cup (one 2-ounce jar) chopped pimiento, drained
  • 1/4 cup chopped fresh parsley or 1 tablespoon dried parsley flakes
  • 2 cups hot cooked spaghetti, rinsed and drained
  • 2 cups (one 16-ounce can) sliced carrots, rinsed and drained
  • 2 cups (one 16-ounce can) cut green beans, rinsed and drained
DIRECTIONS
  1. In a large skillet sprayed with butter-flavored cooking spray, sauté onion for 5 minutes.
  2. Stir in mushroom soup, skim milk, Cheddar cheese, pimiento, and parsley. Continue cooking until cheese melts, stirring often.
  3. Add spaghetti, carrots, and green beans. Mix well to combine.
  4. Lower heat and simmer for 5 minutes, or until mixture is heated through, stirring occasionally.
  5. Tips: 1 1/2 cups broken uncooked spaghetti usually cooks to about 2 cups.