This recipe was requested by a few people, so here it is. You could easily add chicken, or use chicken & cheese tortellini if you don't want to make it vegetarian! It was super easy, and even more super yummy. So, enjoy! This recipe is not my own!
2 tablespoons butter or margarine
1/2 cup shredded carrots
1 medium onion, chopped
1 package (8 oz.) sliced fresh mushrooms (3 cups)
2 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 cup shredded cheddar or monterey jack cheese
3/4 cup frozen sweet peas thawed
1 package (9 oz.) refrigerated cheese-filled tortellini
1/2 cup finely crushed buttery crackers
Heat oven to 350 degrees F. Spray 1 1/2 quart casserole dish with cooking spray. In 3-quart saucepan, melt butter over medium heat. Add carrots, onions, and mushrooms. Cook about 5 minutes, stirring occasionally, until mushrooms are tender
Stir in flour and salt. Gradually add milk, stirring constantly. Cook, stirring constantly, until mixture is bubbly. Remove from heat. Stir in cheese, peas, and tortellini. Spoon into casserole. Sprinkle with crackers.
Bake uncovered about 15 minutes or until edge begins to bubble.
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