Tortellini Spinach Casserole

Ingredients:

- 1 package (10-15 oz) frozen cheese tortellini

- 1/2 pound sliced fresh mushrooms
- 1/2 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/8 teaspoon pepper
- 2 tablespoons butter

- 6 oz evaporated milk
- 2 tablespoons butter
- 1/2 cup (4 oz) Swiss or Italian shredded cheese

- 1 package (9 oz) frozen chopped spinach, thawed and squeezed dry

- 1 cup (8 oz) shredded mozzarella cheese

Directions:

Cook tortellini according to package directions.

Meanwhile, in a large skillet, sauté the mushrooms, garlic powder, onion powder, and pepper in 2 tablespoons butter until the mushrooms are tender. Remove and keep warm.

In the same skillet, combine the evaporated milk and 2 additional tablespoons of butter. Bring to a gentle boil, then stir in 4 oz of cheese. Cook and stir until smooth.

Drain tortellini; place in a large bowl. Stir in the mushroom mixture and spinach. Add the cheese sauce; toss to coat.

Transfer to a greased 9x9" baking dish; sprinkle with mozzarella cheese.

Cover and bake at 350 degrees for 15 minutes. Uncover, then bake 5-10 minutes longer or until heated through and cheese is melted.