Creamy Tortellini Casserole
Time needed
20 min
preparation
+
15 min
cooking
Ingredients
- 2 Tbs. butter or margarine
- 1/2 C. shredded carrots (3/4 med.)
- 1 med. onion, chopped (1/2 C.)
- 1 8-oz. pkg sliced fresh mushrooms (3 C.)
- 2 Tbs. all-purpose flour
- 1/2 tsp. salt
- 2 C. milk
- 1 C. shredded Gouda cheese (4 oz.)
- 3/4 C. frozen sweet peas (from 1-lb. bag), thawed
- 1 9-oz. pkg refrigerated cheese-filled tortellini
Directions
Heat oven to 350 degrees. Spray 1 1/2-quart casserole dish with cooking spray. In 3-quart saucepan, melt butter over medium heat. Add carrots, onion and mushrooms; cook about 5 minutes, stirring occasionally, until mushrooms are tender. Stir in flour and salt. Gradually add milk, stirring constantly. Cook, stirring constantly, until mixture is bubbly. Remove from heat. Stir in cheese, peas and tortellini. Spoon into casserole. Sprinkle with crackers. Bake uncovered about 15 minutes or until edge begins to bubble.
