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Creamy Tortellini Casserole

Creamy Tortellini Casserole
  • Prep 20 min
  • Total 35 min
  • Servings 4
Toss tender tortellini and colorful vegetables with a quick-to-fix white sauce. It's ready in little more than 30 minutes!
Updated September 8, 2010
Make With
Make With
Gold Medal Flour

Ingredients

  • 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 frozen sweet peas, thawed (from 12 oz bag)
  • 1 package (9 oz) refrigerated cheese-filled tortellini
  • 1/2 cup finely crushed buttery crackers

Steps

  • 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.

  • Quickly dress up this casserole and give it a subtle smoky flavor by using smoked Gouda cheese instead of regular Gouda.
  • This casserole is perfect for those who are looking for a meal without meat. Serve with a crisp Caesar salad and warm breadsticks.

Nutrition Facts

Serving Size: 1 Serving
Calories
435
Calories from Fat
215
Total Fat
24g
Saturated Fat
13g
Cholesterol
110mg
Sodium
770mg
Total Carbohydrate
35g
Dietary Fiber
4g
Protein
20g
% Daily Value*:
Iron
14%
14%
Exchanges:
2 Starch; 1 Vegetable; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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