"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Tortellini Spinach Casserole Recipe

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This recipe for Tortellini Spinach Casserole, by , is from Jones - Armstrong Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judy Matuszewski
Added: Thursday, December 4, 2008


2 packages frozen cheese tortellini
1# sliced fresh mushrooms
1t garlic powder
1/4t onion powder
1/4t pepper
1/2c butter, divided
1 can (12oz) evaporated milk
8oz brick cheese, cubed
3 packages (10 oz each) frozen chopped spinach
thawed and squeezed dry
2 cups (8oz) shredded mozzarella

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.

In the same skillet, combine milk and remaining butter. Bring to a gentle boil; Stir in brick cheese. Cook and stir until smooth. Drain tortellini; place in a large bowl. Stir in the mushroom mixture and spinach. Add cheese sauce and toss to coat.

Transfer to a greased 3-qt 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




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