My husband thought this recipe was an excellent way to use our fall spinach – I agree. I didn’t need 12 servings, so I made mine in individual casseroles. If you don’t have brick cheese, any similar cheese, like Gruyere or Fontina would be good. Add an easy salad, fruit for dessert, done. Tortellini Spinach Casserole
20 Ounces Cheese Tortellini -- frozen
1 Pound Fresh Mushrooms -- sliced
1 Teaspoon Garlic Powder
1/4 Teaspoon Onion Powder
¼ Teaspoon Pepper
½ Cup Butter -- divided
12 Ounces Evaporated Milk
8 Ounces Brick Cheese -- cubed
30 Ounces Frozen Chopped Spinach -- thawed and squeezed dry
8 Ounces Mozzarella Cheese
Cook tortellini according to package directions.
Meanwhile in a large skillet or wok, saute the mushrooms, garlic and onion powder and pepper in 1/4 cu butter until the mushrooms are tender. Remove and keep warm.
In the same skillet, combine the milk and remaining butter. Bring to a gentle boil. Reduce heat; stir in brick cheese. Cook and stir until smooth. Drain the tortellini; place in a large bowl. Stir in the mushroom mixture and spinach. Add cheese sauce and stir to coat.
Transfer to a greased 3 quart baking dish (13 x 9") sprinkle with the mozzarella cheese. Cover and bake at 350° for 15 minutes. Uncover, bake 5-10 minutes longer until heated through and the cheese is melted.
12 Servings
"Taste of Home Winning Recipes "
Per Serving : 392 Calories; 23g Fat (52.2% calories from fat); 20g Protein; 27g Carbohydrate; 4g Dietary Fiber; 96mg Cholesterol; 529mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.
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