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Tortellini Spinach Casserole


  • 2 packages frozen cheese tortellini
  • 1 lb. sliced fresh mushrooms
  • 1 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/4 tsp. pepper
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  • 1/2 cup butter, divided
  • 1 can evaporated milk
  • 1 block cheddar cheese, cubed (8oz.)
  • 3 packages. frozen chopped spinach, thawed and squeezed dry
  • 2 cups shredded mozzarella cheese


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. In the same skillet, combine milk and remaining butter. Bring to a gentle boil; stir in cheese. Cook and stir until smooth. Drain tortellini; place in a large bowl. Stir in the mushroom mixture and spinach. Add cheese sauce and toss to coat. Transfer to a greased 3 qt. baking dish; sprinkle with mozzarella cheese. Cover and bake at 350 degrees F for 15 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.


By Robin from Washington, IA

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