Creamy Tortellini

Onion, carrots, peas and mushrooms all add to the mild flavor of this cheese sauce. The tortellini adds variety to the pastas I prepare normally.

  • 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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