TORTELLINI SPINACH CASSEROLE

Tortellini Spinach Casserole image

My family doesn't like the spinach, so I make it without and this is delish!!

Provided by Stephanie Leamer

Time 40m

Number Of Ingredients 9

Ingredients

2 pkg 10 oz. each frozen cheese tortellini
1 lb sliced fresh mushrooms
1 tsp garlic powder
1/4 tsp onion powder
1/2 c butter, divided
1 can(s) evaporated milk
1 block (8 oz.) brick cheese
3 pkg 10 oz. each frozen chopped spinach, thawed and squeezed dry
2 c shedded part-skim mozzarella cheese

Steps:

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.
2. In 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.
3. Transfer to a 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.

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