This recipe for Cheesy Tortellini & Vegetables, by Rita Sobania, is from The Mary Peternell Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 - 7 oz. pkg. cheese filled tortellini 1 - 16 oz. frozen broccoli, cauliflower, and carrots 1 - 4 oz. mushrooms, drained 1 1/4 c. milk 1/2 of a 1.8 oz. envelope (3 tbsp.) white sauce 6 oz. creamy Havarti cheese cubed
Cook tortellini according to package directions. Add vegetables last 5 minutes. Drain. Add mushrooms. Cook sauce for 1 minute. Add cheese 'till melted. Mix.
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