As I type this (on my phone using crazy amounts of data since our Wi-Fi crapped out last week… UGH!), the internet guy is here installing our new wireless!! I’m so happy!!!

We got The Kid off to camp this morning…
Heading to Camp
Here he is (in the red shirt) listening to the leaders before boarding the bus. Unfortunately, this is the only picture I got… when they’re this age, the last thing they want is their sappy mother taking pictures of them boarding the bus to camp. I know they’re going to have the best time and learn a lot and grow closer to God! I wish I could go with them!

I cooked Tetrazzini Casserole tonight for The Hubs and myself with a sauce made from scratch. Typically, these types of pasta dishes have meat in them, but since I have about a week left on my liquid/soft foods diet, I left it out. You can very easily add in some chicken or turkey and it would really be a hearty meal!

On Tonight's Plate: Tetrazzini Casserole
4 Tbsp butter
5 Tbsp flour
1 cup milk
1 cup vegetable broth
1 (16 oz.) package spaghetti
1 cup shredded mozzarella cheese
1 tsp salt
¼ tsp black pepper

1. Grease a 9×13 inch glass casserole dish with Pam.
2. Cook pasta according to package directions.
3. In a large saucepan over low heat, melt the butter.
4. When melted, add the flour and stir over low heat for a couple minutes until the mixture is cooked.
5. Add 1 cup milk and the vegetable broth. Bring to a boil, stirring continually to avoid burning. Simmer on low for about 10 minutes.
6. Add the mozzarella and stir to melt.
7. If the sauce is too thick, add some milk, ¼ cup at a time until it has reached the desired consistency.
8. Season with salt and pepper.
9. Toss in pasta and combine well.
10. Pour into casserole dish, cover with foil and bake in a 350 degree oven for 30 minutes.
11. Remove foil and bake an additional 10 minutes.
On Tonight's Plate: Tetrazzini Casserole
12. Serve and enjoy!
On Tonight's Plate: Tetrazzini Casserole

I typically prefer sauce that comes from a jar, but this was good and creamy! It makes about 6 to 8 servings, depending on how big the size of your appetite. I’ve only been able to eat small portions since the surgery, so this dish would give me a lot of leftovers if it were just me! This could easily be divided up into air-tight containers prior to baking and put in the freezer. If you decide to go that route, be sure and let it thaw overnight before putting it in the oven. Once thawed, bake according to the original directions above.

If you try this, be sure and comment below and let me know how you like it or how you would make it differently! I love reading comments and suggestions!

Until next time…
Happy Blogging!