Tortellini ham casserole with mushrooms

Name: Tortellini ham casserole with mushrooms
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 5
Ingredients: 75 g butter/margarine; 50 g Flour; 11/4 l Milk; 1 Bay leaf; 7-10 Tbsp salt, cayenne pepper; 500 g dried tortellini; 500 g Mushrooms; 1 Onion, 1 tablespoon of oil; 200 g cooked ham; 150 g frozen peas; 7-10 Tbsp Grease; 75 g Gouda cheese

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 5

75 g butter/margarine
50 g Flour
11/4 l Milk
1 Bay leaf
7-10 Tbsp salt, cayenne pepper
500 g dried tortellini
500 g Mushrooms
1 Onion, 1 tablespoon of oil
200 g cooked ham
150 g frozen peas
7-10 Tbsp Grease
75 g Gouda cheese

Directions

1
Heat the fat. Sweat flour in it. Deglaze with milk and boil up while stirring. Add bay leaf if necessary and simmer for about 10 minutes. Season to taste with salt and cayenne pepper
2
Cook the tortellini in plenty of boiling salted water for 10 minutes. Drain and let drain well
3
Clean, wash and slice the mushrooms. Peel and finely chop the onion. Heat the oil. Sauté mushrooms and onion. Season with salt and pepper, take out
4
Cut the ham into cubes. Fill into a flat greased casserole dish (approx. 20 x 30 cm) with tortellini, mushrooms, peas and sauce. Grate cheese over it. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C / gas: level 2) for approx. 1 hour