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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Tortellini Spinach Casserole Recipe

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This recipe for Tortellini Spinach Casserole is from Jones - Armstrong Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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