Creamy Tortellini-and-Vegetable Casserole
Honey-Lemon Carrots
Ingredients
- 1 (25-oz) pkg frozen cheese tortellini
- 3 Tbsp butter, divided
- 1 (12-oz) pkg frozen cut green beans, thawed
- 1 (8-oz) pkg sliced mushrooms
- 4 carrots, thinly sliced
- 1 (14.5-oz) can chicken broth
- 1 Tbsp all-purpose flour
- 1½ tsp dried oregano
- ½ tsp garlic salt
- ½ tsp pepper
- 1 (8-oz) block cream cheese, softened
- 1 Tbsp lemon juice
- 1 cup panko breadcrumbs
Instructions
- Preheat oven to 350°F. Cook tortellini according to package directions; drain.
- Melt 2 Tbsp butter in a large skillet over medium heat; add green beans, mushrooms, and carrots, and cook 5 minutes, stirring occasionally; remove from skillet.
- Whisk together broth, flour, oregano, garlic salt, and pepper; add to skillet, and cook over medium heat until thick and bubbly.
- Whisk in cream cheese until smooth; whisk in lemon juice. Add tortellini and vegetable mixture; spoon into a greased 3-quart baking dish.
- Melt 1 Tbsp butter, and stir into panko; sprinkle over casserole. Bake 30 minutes or until hot and bubbly.
Side Dish Ingredients
- 1 lb baby carrots
- ¼ cup butter
- 2 Tbsp honey
- 2 Tbsp lemon juice
Side Dish Instructions
- Cook carrots in a large pot of boiling water over medium-high heat 3 minutes or until tender; drain well, and return to pot.
- Stir in butter, honey, and lemon juice.
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