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
Preparation
Heat oven to 350°. Spray 1 1/2-quart casserole with cooking spray.
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.
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.
Bake uncovered about 15 minutes or until edge begins to bubble.
