Quick Tortellini Casserole
This is a creamy, comforting, meatless meal that is done in a flash and when served with a side salad and breadsticks... you will think you are dining out!!"This was an easy recipe to make. My family loved it, even my pickiest eater! I used the Italian cheese & herb flavor cooking creme. " - Nicolek9
Yield: 4 Servings Ready in 35 minutes
39 people trying soon
Verified by twojocks
|2 Tbsp.Butter or margarine|
|1/2 c.Carrots; shredded|
|1 mediumOnion; diced|
|1 8 oz. packageMushrooms; sliced|
|1 tsp.Salt and pepper; to your tastes|
|1 10 oz tubPhilly cooking creme; any flavor works|
|1 c.Frozen peas|
|1 19 oz bagFrozen cheese filled tortellini|
|1/2 c.Shredded cheese; any kind works|
|1/2 c.Buttery crackers; finely crushed|
Quick Tortellini Casserole Preparation
1) Heat oven to 350°. Spray 2-quart casserole with cooking spray. Cook tortellini as directed on package and add the peas to the cooking water for the last 4 minutes of boiling. Drain and set aside.
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 cooking creme, peas, and tortellini. Spoon into casserole dish. Sprinkle with the shredded cheese and crackers.
4) Bake uncovered about 15 minutes or until edge begins to bubble.
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