Tortellini Spinach Casserole |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
|
Spinach gives this popular casserole a fresh taste that will delight even those who say they don't like spinach. In fact, people are often surprised at just how good it is! Whenever I bring it to a gathering, it doesn't sit around long. âBarbara Kellen, Antioch, Illinois Ingredients:
1 package (19 ounces) frozen cheese tortellini |
1 pound sliced fresh mushrooms |
1 teaspoon garlic powder |
1/4 teaspoon onion powder |
1/4 teaspoon pepper |
1/2 cup butter, divided |
1 can (12 ounces) evaporated milk |
1/2 pound brick cheese, cubed |
3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry |
2 cups (8 ounces) shredded part-skim mozzarella cheese |
Directions:
1. Cook tortellini according to package directions. Meanwhile, in a large skillet, saute the mushrooms, garlic powder, onion powder and pepper in 1/4 cup butter until mushrooms are tender. Remove and keep warm.
2. In the same skillet, combine milk and remaining butter. Bring to a gentle boil; stir in brick cheese until smooth. Drain tortellini; place in a large bowl. Stir in the mushroom mixture and spinach. Add cheese sauce and toss to coat.
3. Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with mozzarella cheese. Cover and bake at 350° for 15 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted. Yield: 12 servings.
|
|