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.