- 4 tablespoons Flour
- 1 teaspoon Salt
- 4 cups Milk
- 1 cup Powdered Cheese Sauce
- ¼ cup Dehydrated Carrot Dices
- ¼ cup Dehydrated Onion
- 2 4-oz. cans Mushroom Slices, drained
- 1 ½ cups Freeze Dried Peas
- 10 ounces Cheese Tortellini, dry variety, found in pasta isle
Preheat oven to 350℉. Place Carrots, Onion, and Peas in a medium bowl and cover with water to hydrate completly. Drain off extra water.Heat oil in a medium sauce pan. Stir in flour to make a paste. Slowly add milk and continue stirring, add powdered cheese sauce and stir until thick. Stir carrots, onion, mushrooms, peas and tortellini. Spoon into greased 9 x 13 baking pan. Bake uncovered about 15 minutes or until edge begins to bubble.
*Can you use powdered milk in this recipe? I sure did. I just mix up a large pitcher of it according to the directions on my package and keep it in the fridge. Then I add cup for cup the milk called for in every recipe I cook.
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