Ingredients
-
2
-
1
-
1
-
1/4
-
1/4
-
1/2
-
1
-
1
-
3
-
2
-
-
-
-
-
Directions
Tortellini Spinach Casserole, This is a little different from the ones already on Zaar–it doesn’t used creamed spinach I don’t know what brick cheese is–I usually use fontina and mozzarella, and it comes out great , Found this recipe in Taste of Home’s August/September 2007 Edition Made recently for a group of teenagers and they enjoyed Served with sausage on the side and a salad I halved the amount of spinach and think it turned out well like that I think brick cheese is not referring to a type of cheese, but that it comes in a brick and you cut it into cubes as opposed to shredded cheese So that would mean it was up to you what flavor cheese you prefer used muenster, but that ended up a little stringy so next time I’ll use something different Something that melts better Fontina sounds good, but I don’t find it around here too often , This is a little different from the ones already on Zaar–it doesn’t used creamed spinach I don’t know what brick cheese is–I usually use fontina and mozzarella, and it comes out great
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Steps
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1
Done
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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
Done
|
in the Same Skillet, Combine the Milk and Remaining Butter. Bring to a Gentle Boil; Stir in Brick(or Fontina)cheese. Cook and Stir Until Smooth. Drain Tortellini; Place in a Large Bowl. Stir in the Mushroom Mixture and the Spinach. Add Cheese Sauce and Toss to Coat. |
|
3
Done
|
Transfer to a Greased 3 Quart Baking Dish; Sprinkle With Mozzarella Cheese. Cover and Bake at 350 For 15 Minutes. Uncover; Bake 5-10 Minutes Longer or Until Heated Through and Cheese Is Melted. |
