Creamy Tortellini Casserole

Toss tender tortellini and colorful vegetables with a quick-to-fix white sauce. It's ready in little more than 30 minutes!

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Servings 4

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ingredients 11
Prep Time 20 min
Total Time 35 min

Ingredients

2: tablespoons butter or margarine

1/2: cup shredded carrots

1: medium onion, chopped (1/2 cup)

1: package (8 ounces) sliced mushrooms (3 cups)

2: tablespoons all-purpose flour

1/2: teaspoon salt

2: cups milk

1: cup shredded Gouda cheese (4 ounces)

3/4: cup Green Giant® frozen sweet peas (from 1-pound bag), thawed

1: package (9 ounces) refrigerated cheese-filled tortellini

1/2: cup finely crushed buttery crackers

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Directions

1 Heat oven to 350°. Spray 1 1/2-quart casserole with cooking spray.
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 cheese, peas and tortellini. Spoon into casserole. Sprinkle with crackers.
4 Bake uncovered about 15 minutes or until edge begins to bubble.