Creamy Tortellini Casserole

By carvalhohm

Ingredients

• 2 tablespoons butter or margarine
• 1/2 cup shredded carrots
• 1 medium onion, chopped (1/2 cup)
• 1 package (8 oz) sliced mushrooms (3 cups)
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 2 cups milk
• 1 cup shredded Gouda cheese (4 oz)
• 3/4 cup frozen sweet peas, thawed (from 12 oz bag)
• 1 package (9 oz) refrigerated cheese-filled tortellini
• 1/2 cup finely crushed buttery crackers

Details

Servings 4
Adapted from bettycrocker.com

Preparation

Step 1

Heat oven to 350°. Spray 1 1/2-quart casserole with cooking spray.

Melt butter in 3-quart saucepan over medium heat. Cook carrots, onion and mushrooms in butter about 5 minutes, stirring occasionally, until mushrooms are tender.

Stir in flour and salt. Gradually add milk, stirring constantly. Cook and stir until mixture is bubbly; remove from heat. Stir in cheese, peas and tortellini. Spoon into casserole. Sprinkle with crackers.

Bake uncovered about 15 minutes or until edge begins to bubble.