Tortellini Spinach Casserole Recipe

Ingredients

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

Preparation

Step 1

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 degrees for 15 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.