Tortellini And Broccoli Casserole

• 1 bunch broccoli
• 1 lb meat-filled tortellini or 1 lb cheese tortellini
• 1/4 cup unsalted butter
• 1/4 cup flour
• 1 1/2 cups chicken broth
• 1/2 cup milk
• 1/2 teaspoon salt
• pepper
• 2 (14 1/2 ounce) cans diced tomatoes with basil oregano and garlic
• 10 -12 slices American cheese
• 1/4 cup parmesan cheese

1. Preheat oven to 350 degrees.
2. Wash broccoli and cut into bite size pieces.
3. Cook broccoli in boiling water for 4 to 5 minutes and drain.
4. Cook tortellini according to package directions and drain.
5. Mix broccoli and tortellini together and set aside.
6. In a medium size pan heat butter until melted.
7. Stir in flour salt and pepper.
8. Mix chicken broth and milk together and add slowly to flour/butter mixture.
9. Cook and stir until thickened.
10. Spray and 9 x 13 baking dish with non-stick cooking spray.
11. Layer in pan: 1/2 tortellini broccoli mixture, 1/2 the white sauce, 1/2 the American cheese slices and 1 can of tomatoes.
12. Repeat layers and top with Parmesan cheese.
13. Cook, uncovered, for 45 minutes or until bubbly and hot.

broccoli, tortellini, unsalted butter, flour, chicken broth, milk, salt, pepper, tomatoes, american cheese, parmesan cheese

Taken from www.food.com/recipe/tortellini-and-broccoli-casserole-211706 (may not work)