Tortellini Mushroom Spinach Casserole

Tortellini Mushroom Spinach Casserole

This vegetarian dish was a hit!  Full flavored, creamy, cheesy delicious-ness!  Great to make ahead and easy to double for large groups.  I keep a big bag of cheese stuffed tortellini in the freezer for 'go-to' dishes just like this.  You can make this with just one kind of mushroom, but I love the complexity of the different textures and flavors of varieties like the Shitake and Cremini.  Excellent with Texas Caesar Salad and crusty hot bread. Follow with Tiramisu Toffee Cake!

Ingredients

20 ounces frozen cheese tortellini

1/3 pound fresh cremini mushrooms, sliced

1/3 pound fresh shitaki mushrooms, sliced

1/3 pound fresh white button mushrooms, sliced

2 cloves garlic, minced

1 onion, diced

1/2 tsp freshly ground pepper

1/4 tsp cayenne

1/4 tsp fresh ground nutmeg

Juice of one large lemon

grated lemon rind from one lemon

1/2 cup butter, divided

1 can (12 ounces) evaporated milk

8 ounces Gruyere cheese, shredded

1-1/2 pounds fresh baby spinach

8 ounces part-skim mozzarella cheese, shredded

1 cup Panko (Japanese) bread crumbs

1 cup Parmesan cheese, shredded

1/2 tsp Herbs de Provence

Directions

Cook tortellini according to package directions. 

Meanwhile, in a large skillet, saute the mushrooms, garlic, onion, cayenne pepper, black pepper in 1/4 cup butter until mushrooms are tender. Add spinach to pan, along with lemon juice, lemon rind and nutmeg. Combine with mushrooms in pan until spinach is wilted. Remove from pan and keep warm.

In the same skillet, combine milk and remaining butter. Bring to a gentle boil; stir in Gruyere cheese. Cook and stir until smooth. Drain tortellini; place in a large bowl. Stir in the mushroom/spinach mixture. Add cheese sauce and toss to coat.

Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with mozzarella cheese.   In separate bowl, combine Panko bread crumbs, Parmesan and Herbs de Provence. Sprinkle mixture over mozzarella.  Spray or drizzle top lightly with olive oil.  Cover and bake at 350° for 15 minutes.

Uncover; bake 5-10 minutes longer or until heated through and cheese is melted and lightly browned. Remove from oven and allow to cool slightly before serving. 

Yield: 12 servings.

Note:  If making ahead, cover and refrigerate.  About 1-1/2 hours before baking, remove from refrigerator. Increase baking time to 35 minutes + browning time.

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Soupe A' l'oignon (French Onion Soup)

Soupe A' l'oignon

4 T butter

2 T olive oil

2 lbs onions, thinly sliced (about 7 cups)

1 tsp salt & freshly ground pepper to taste

1 T sugar

1 T balsamic vinegar

1 1/2 tsp thyme (fresh if you have it)

3 T flour

2 qts beef stock (I usually include some chicken stock)

1/4 - 1/2 C dry red wine

In a heavy 4 - 5 quart stock pot, melt the butter with the olive oil over moderate heat.  Stir in the onions, salt, pepper,sugar, balsamic vinegar and thyme.  Cook uncovered over low/med heat, stirring occasionally for 20 to 30 minutes or until the onions are a rich golden brown.  Sprinkle flour over the onions and cook, stirring, for 2 to 3 minutes.  Add the red wine to deglaze then add beef/chicken stock.  Bring the pot to a low boil then turn down to simmer for another 40 minutes (or longer).  Occasionally skim off any fat.  Taste for seasoning.

Croutes

12 - 16 one-inch thick slices of French bread (I always make more than we need to have a couple per serving)

2 tsp olive oil

1 garlic clove, cut in half

1 C grated Gruyere cheese

While the soup simmers, make the croutes.  Preheat the oven to 325 degrees.  Spread the bread slices in one layer on a baking sheet.  With a pastry brush, lightly coat both sides of each slice with olive oil.  Bake for approx 15 minutes on each side.  They should be completely dry and lightly browned.  Rub each slice with the cut garlic.  While they are still warm, top each slice of bread with shredded cheese and set aside.

To serve, place croutes in individual bowls and ladle the soup over them.

Serves 6 - 8.

I've been making this soup for at least 25 years, we all love it.  Now the kids are grown and I still make the same amount and freeze the rest.  It's even better the next day!  A great recipe to make ahead.

Bon Appetite!

Remember to skip on over for Tasty Tuesdays!  http://www.beautyandbedlam.com/

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