Creamy Tortellini-and-Vegetable Casserole

Honey-Lemon Carrots
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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

  1. Preheat oven to 350°F. Cook tortellini according to package directions; drain.
  2. 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.
  3. Whisk together broth, flour, oregano, garlic salt, and pepper; add to skillet, and cook over medium heat until thick and bubbly.
  4. Whisk in cream cheese until smooth; whisk in lemon juice. Add tortellini and vegetable mixture; spoon into a greased 3-quart baking dish.
  5. 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

  1. Cook carrots in a large pot of boiling water over medium-high heat 3 minutes or until tender; drain well, and return to pot.
  2. Stir in butter, honey, and lemon juice.

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