I've been doing some family stuff that I'll share with you next week...
if I haven't visited your blog lately...I will be around soon.
Thank you for the notes of concern...everything is fine!
This is a simple recipe that is wonderful to make ahead and just pop in the oven after a busy day. It is also a way to get your family to eat their veggies...just surround them with lots of cheese!
1 bag (10 oz) frozen cheese tortellini
1 cup (or more) fresh mushrooms, sliced
pinch garlic powder
1/4 cup butter (divided)
6 oz. evaporated milk
5 oz. brick cheese, shredded or sliced into small chunks
1 package (10 oz) frozen chpped spinach, thawed and squeeze the water out of it
2 cups shredded mozzarella cheese
Cook the tortellini according to the package directions, drain and set aside in a large bowl. In 1 T. of the butter, saute the mushrooms sprinkled with the garlic powder and pepper until tender. Put mushrooms on top of tortellini in large bowl.
In the same pan, melt the remaining 3 T. of butter with the evaporated milk. Bring to a low boil and stir in the brick cheese until melted and smooth.
I am linking today with Michael @ Designs by Gollum for
Foodie Friday. Michael hosts the best
cooks on the web each Friday, check it out!