Ingredients:
2 tablespoons butter or margarine
1 small carrot, shredded (1⁄2 cup)
1 medium onion, chopped (1⁄2 cup)
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
2 tablespoons all-purpose flour
1⁄2 teaspoon salt
2 cups milk
4 oz Gouda cheese, shredded (1 cup)
3⁄4 cup frozen sweet peas, thawed
1 package (9 oz) refrigerated cheesefilled tortellini
1⁄2 cup fi nely crushed buttery crackers

Method:
1 Heat oven to 350°F. Spray 11⁄2-quart casserole with cooking spray.

2 In 3-quart saucepan, melt butter over medium heat. Add carrot, onion and mushrooms. Cook about 5 minutes, stirring occasionally, until mushrooms are tender.

3 Stir in fl our and salt. Gradually add milk, stirring constantly. Cook and stir until mixture is bubbly; remove from heat.

4 Stir in cheese, peas and tortellini. Spoon into casserole. Sprinkle with crackers.

5 Bake uncovered about 15 minutes or until edge begins to bubble.

Notes and Tips:
Tortellini comes in a variety of fillings. Try spinach or red pepper filled tortellini. Or, if you want to add a little meat to the dish, choose tortellini filled with chicken or prosciutto.

creamy tortellini casserole recipe