Tortellini Spinach Casserole

Categories: Casseroles-one dish meals

Ingredients

• 2 pkgs. (10 oz. each) frozen cheese tortellini
• 1 lb. sliced fresh mushrooms
• 1 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/4 tsp. pepper
• 1/2 cup butter, divided
• 1 can (12 oz.) evaporated milk
• 1 block (8 oz.) brick cheese, cubed
• 3 pkg. (10 oz. each) frozen chopped spinach,
• thawed and squeezed dry
• 2 cups (8 oz.) shredded part-skim mozzarella cheese

Directions

1. Cook tortellini according to package directions. Meanwhile, sauté the mushrooms, garlic powder, onion powder and pepper in 1/4 cup butter in a large skillet until mushrooms are tender. Remove and keep warm.
2. Combine milk and remaining butter in the same pan. 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.
3. Transfer to a greased 13×9 inch baking dish; sprinkle with mozzarella cheese. Cover and bake at 350 degrees for 15 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.

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