Vegetable Tetrazzini

{Meatless Monday}...on Wednesday! ; )

This is a recipe that I got from my sister that was for Chicken Tetrazinni, but I just took out the chicken and added mushrooms.

It's really easy and comes together very quickly.
Here's what you need:

1 small onion, chopped
2-3 small zuchinni, halved and sliced
4-6 large mushrooms, sliced

Saute in skillet with olive oil and salt and pepper until tender

12 oz. spaghetti

2 cans cream of mushroom soup
1 cup milk
1/2 c. parmesan cheese
1/2 c. sour cream
1 tsp. seasoned salt
Garlic powder, if desired.

This is the order I do it:
Put the water on to boil.  Slice up vegetables and get them saute-ing in the skillet.  Put in spaghetti noodles to boiling water.  While both of those cook, mix together the sauce.  Here's what you end up with:

When your noodles are done, drain them and then combine with vegetables and sauce (I had to do this in a very large plastic bowl!) and then put in 9X13 and top with a little more parmesan cheese.

Bake at 375* for 25 minutes covered with foil, remove foil and cook for 5 more minutes.  Enjoy!

If you wanted the sauce to be a little more cheesy, you could add 1 cup grated cheddar cheese to the soup mix.