Recipe - Pork And Pasta Tetrazzini

8 ounce Spaghetti
8 ounce Frozen pork shoulder trimmed
of fat; cut in 1" strips
One half cup Frozen chopped sweet red
peppers
1 cup Frozen pearl onions
1 cup Sliced mushrooms
1 cup Frozen whole kernel corn
1 cup Frozen cut or sliced up green beans
2 Cloves garlic; minced
One fourth cup Allpurpose flour
One half teaspoon Dried thyme
1 One half cup Skim milk
Three fourths cup Shredded nonfat; (or lowfat)
sharp Cheddar cheese
One fourth cup Grated Parmesan cheese
1 teaspoon Paprika

Cook the spaghetti in a large pot of boiling water according to the package
directions. Drain well and transfer to a large bowl.

Preheat the oven to 350'F. Coat a 13" x 9" baking dish with nostick spray.

Coat a 10" nostick skillet with nostick spray and place over mediumhigh
heat until hot. Add the pork, peppers, and onions. Cook, stirring, for 5
minutes, or until the pork is no longer pink in the center. Check by
inserting the tip of a sharp knife into 1 strip.

Add the mushrooms, corn, beans, and garlic. Cook, stirring, for 5 minutes,
or until the vegetables soften. Add the flour and thyme. Cook, stirring,
for 2 minutes.

Gradually add the milk, stirring constantly. Cook for 2 minutes, or until
the sauce thickens. Pour into the bowl with the spaghetti.

Add the Cheddar and Parmesan. Toss well to coat the spaghetti with the
sauce. Spoon into the prepared baking dish. Sprinkle with the paprika. Bake
for 20 minutes, or until bubbly.

NOTES : A creamy sauce and a bounty of vegetables make this casserole
comforting and colorful. It's an ideal Sunday supper and a snap to make.
For convenience, you may want to cut the pork shoulder into cubes and
freeze in 8ounce portions. This will thaw in just minutes in the
microwave.

Recipe by: Prevention's Freezer Cookbook From the Freezer

Posted to EATLF Digest by SuzyWert@aol.com on Jun 8, 1999, converted by
MM_Buster v2.0l.