Frozen tortellini stuffed with romano and parmesan cheese
10 Ounce, thawed (May Use Any Type Of Pre-Packaged Tortellini)
Finely chopped onion
1⁄4 Cup (4 tbs)
Condensed cream of celery soup
10 3⁄4 Ounce
Shredded sharp cheddar cheese
1 Cup (16 tbs)
14 1⁄2 Ounce, drained, reserve the juice
1⁄2 Cup (8 tbs) (Reserved From Tomatoes)
In a medium saucepan, melt 1 tablespoon butter or margarine. Add 1/4 cup chopped onion, and saute until the onion is clear and beginning to brown. Add 10.75 oz. can of cream of celery soup and 1/2 cup of reserved tomato juice. Stir until smooth. Add 1 cup shredded sharp Cheddar cheese and a 14.5 oz can of drained, diced tomatoes. Cook over low heat, stirring occasionally, until the cheese melts. Combine the 10 oz. of prepared tortellini with the cheese sauce mixture, and mix well. Pour into a 1 1/2-quart casserole dish and bake at 350 degrees until hot and bubbly. Serve immediately as a side dish, or as your entree! It is hearty and filling! ...And delicious!!!
If you are someone who dines out often, it can be really tough for you to eat healthy. However, Betty's tomato and cheese tortellini casserole will ensure that you enjoy a bon appétit at home without the slog and sans compromising on the health. Plus, this dish bursts with juicy, sweet tomatoes and makes for an easy effortless indulgence, any day, any time.