8 oz. uncooked spaghetti, broken into thirds
16 oz. pkg. frozen broccoli, cauliflower, and carrot mixed
2 tbsp. butter
3 tbsp. flour
2 c. milk
1 tsp. instant chicken bouillon
1/4 tsp. dried thyme leaves
1/2 c. grated Parmesan cheese
Dash of pepper
4 or 4 1/2 oz. jar mushrooms, drained
2 tbsp. grated Parmesan cheese

Cook spaghetti to desired doneness as directed on package. Drain; rinse with hot water. Keep warm; set aside. Cook vegetables until crisp-tender as directed on package. Drain; set aside.

Heat oven to 400 degrees. Grease a 9 x 13 inch pan. In medium saucepan melt butter; stir in flour until smooth. Gradually add milk; blend well. Cook over medium heat 6-10 minutes or until mixture thickens and boils, stirring constantly. Stir in chicken bouillon, thyme, 1/2 cup Parmesan cheese and pepper. Spoon cooked spaghetti into greased pan. Top with cooked vegetables and mushrooms. Pour milk mixture over mushrooms; sprinkle with 2 tablespoons Parmesan cheese.

Bake at 400 degrees for 15-20 minutes or until mixture is thoroughly heated and bubbles around edges. Serves 6.