Creamy Tortellini Casserole

 

2

tablespoons butter or margarine

1/2

cup shredded carrots

1

medium onion, chopped (1/2 cup)

1

package (8 oz) sliced mushrooms (3 cups)

2

tablespoons Gold Medal® all-purpose flour

1/2

teaspoon salt

2

cups milk

1

cup shredded Gouda cheese (4 oz)

3/4

cup Green Giant® Valley Fresh Steamers® frozen sweet peas, thawed (from 12 oz bag)

1

package (9 oz) refrigerated cheese-filled tortellini

1/2

cup finely crushed buttery crackers

• 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.