Spinach and Tortellini Casserole-Foodie Friday

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!

Ingredients:

1 bag (10 oz) frozen cheese tortellini

1 cup (or more) fresh mushrooms, sliced

pinch garlic powder

pinch pepper

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.

     Add drained spinach to bowl with tortellioni and mushrooms. Pour cheese sauce over the top and gently toss, coating everything with the sauce. Put in greased casserole dish and top with mozzarella cheese. Bake at 350 degrees until hot and bubbly and cheese is melted and lightly browned.

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!