Broccoli Cauliflower Tetrazzini

8 ounces spaghetti, broken into thirds -- cooked as directed

1 16-oz pkg. frozen broccoli, cauliflower and carrots -- cooked

as directed 2 tablespoons butter or margarine

3 tablespoons flour

2 cups milk

1 teaspoon instant chicken bullion

1/4 teaspoon dried thyme

1/2 cup Parmesan cheese -- grated

dash pepper 1 4.5 oz. jar sliced mushrooms -- drained

2 tablespoons Parmesan cheese -- grated

vegetable cooking spray

Preheat oven to 400F.

Drain cooked spaghetti, rinse with hot water, and set aside, keeping warm. Drain and set aside cooked vegetables.

Spray 9 x 13" pan. In medium saucepan, melt butter or margarine; stir in flour until smooth. Gradually add milk; blend well. Cook over med heat 6 - 10 min or until mixture thickens and boils, stirring constantly. Stir in bullion, thyme, 1/2 cup Parmesan cheese, and pepper. Spoon cooked spaghetti into prepared baking dish. Top with cooked vegetables and mushrooms. Pour milk mixture over vegetebles; sprinkle with 2 tablespoons Parmesan.

Bake 15 - 20 min or until mixture is thoroughly heated and bubbling around the edges.