There are a good amount of veggies in this casserole. If you see something in the this recipe that you do not like, then take it out! If you want to add more veggies into this casserole then go ahead and do just that. This casserole will be wonderful no matter what kind of veggies you put into it. I also love to add tons of cheese. If I could grow my own cheese then I would! Believe me! You can really customize this casserole to fit the taste buds of your family. Everyone knows that mom knows best!
Check out what our friends from Two Bite Club have to say about this:
“My (meat-eating, where’s-the-beef, casserole-hating) man even had thirds. Thirds, people. I think that’s all I need to say!”
This is the type of casserole that will make everyone hungry!
Ingredients
- 2 (9 ounce) packages refrigerated tortellini
- 2 medium carrots, thinly sliced
- 1 1/2 cups sugar snap peas, trimmed and cut in half crosswise
- 2 tbsps Land O Lakes butter
- 12 ounces fresh mushrooms, sliced
- 1/3 cup Swanson chicken broth
- 2 tbsps snipped fresh oregano or 1 1/2 tsps dried oregano
- 2 tsps Gold Medal flour
- 3/4 tsp McCormick’s garlic salt
- 1/2 tsp McCormick’s pepper
- 1 cup Tru Moo milk
- 1 (8 ounce) package Philadelphia cream cheese, cubed and softened
- 1/2 a lemon, juiced (about 1 tbsp)
- 1 cup quartered cherry tomatoes
- 1 small orange, red or yellow bell pepper, chopped
- 4 ounces Kraft mozzarella cheese, shredded
Instructions
- Preheat your oven to 350 degrees.
- Cook the tortellini according to the package directions, adding the carrot for the last 5 minutes and the sugar snap peas for the last minute. Drain and return to the pot you boiled it in.
- Meanwhile, melt the butter in a 12-inch skillet over medium high heat. Add the mushrooms and cook until golden, about 5 minutes, stirring occasionally.
- Shake together the chicken broth, oregano, flour, garlic salt, and pepper in a jar with a lid until smooth. (I couldn’t find any of my lids, so I used one of my workout water bottles. Improvise!) Add the chicken broth mixture and the milk to the pan with the mushrooms. Cook and stir until thick and bubbly. Add the cream cheese and cook until it is completely combined.
- Add the mushrooms sauce, lemon juice, cherry tomatoes, and bell peppers to the pot with the tortellini and gently toss to coat. Turn into an ungreased casserole dish. (An 8 x 11 or 9 x 13 would work.) Top with the shredded mozzarella cheese.
- Bake uncovered for 30 minutes until the casserole is golden and bubbly.
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Quick Tip: Serve with garlic toast.
Thanks again to The Two Bite Club for this amazing recipe.
