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Vegetable Tetrazzini

Categories: Vegetarian
Type: Main Dishes

A creamy spaghetti dish featuring your family's favorite veggies is a true tummy pleaser on a chilly fall night.

Serves: Serves: 4 (1 1/2 cups)


  • 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

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  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.
  • 1 1/2 cups broken uncooked spaghetti usually cooks to about 2 cups.

excerpted from:

From COOKING HEALTHY WITH THE KIDS IN MIND by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 1998 by Healthy Exchanges, Inc.

If you'd like to buy this book, click here.

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