Tortellini Spinach Casserole
From lacrenshaw 15 years agoIngredients
- 2 packages (10 ounces each) frozen cheese tortellini shopping list
- 1 pound fresh mushroom, sliced shopping list
- 1 teaspoon garlic powder shopping list
- 1/3 teaspoon onion powder shopping list
- 1/4 teaspoon pepper shopping list
- 1/2 cup butter, divided shopping list
- 12 ounce can evaporated milk shopping list
- 8 ounces bar cheese, cubed shopping list
- 3 packages (10 ounce) frozen chopped spinach, thawed and drained well shopping list
- 2 cups mozzarella cheese, shredded shopping list
How to make it
- Cook tortellini according to package directions.
- Preheat oven to 350 degrees F.
- In a large skillet, saute the mushrooms, garlic powder, onion powder and pepper in 1/4 cup of the butter until mushrooms are tender.
- Remove from pan and keep warm.
- In the same skillet, combine the milk and remaining butter.
- Bring to a simmer.
- Stir in bar cheese (I usually use extra-sharp cheddar).
- Cook and stir until smooth.
- Drain tortellini and place in a large serving bowl.
- Stir in the mushroom mixture and the spinach.
- Add cheese sauce and toss to coat.
- Transfer to a greased 3-quart baking dish.
- Sprinkle with mozzarella cheese.
- Cover and bake for 15 minutes
- Remove cover.
- Bake 10 minutes more OR until heated through.
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