Creamy Tortellini Casserole

 


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 Gold Medal™ 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

  • Steps

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

    2 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.

      3 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.

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

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