Tortellini Spinach Casserole

• 1 package (19 ounces) frozen cheese tortellini
• 1 pound sliced fresh mushrooms
• 1 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon pepper
• 1/2 cup butter, divided
• 1 can (12 ounces) evaporated milk
• 1/2 pound brick or Muenster cheese, cubed
• 3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
• 2 cups shredded part-skim mozzarella cheese

1. Preheat oven to 350u0b0. Cook tortellini according to package directions.
2. Meanwhile, in a large skillet, saute mushrooms, garlic powder, onion powder and pepper in 1/4 cup butter until mushrooms are tender. Remove and keep warm.
3. In same skillet, combine milk and remaining butter. Bring to a gentle boil; stir in brick cheese until smooth. Drain tortellini; place in a large bowl. Stir in mushroom mixture and spinach. Add cheese sauce and toss to coat.
4. Transfer to a greased 13x9-in. baking dish; sprinkle with mozzarella cheese. Cover and bake 15 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.

frozen cheese tortellini, mushrooms, garlic, onion powder, pepper, butter, milk, brick, spinach, mozzarella cheese

Taken from www.tasteofhome.com/recipes/tortellini-spinach-casserole/ (may not work)