1 (16 ounce) can sliced mushrooms
1 (16 ounce) can canned entire pineapple, drained
1/4 teaspoon dried nutmeg
1/8 teaspoon dried salt
1/8 teaspoon ground black pepper
1 egg, beaten
1/4 cup butter
1 cup milk
1 (10 ounce) package frozen mixed vegetables, thawed
1 cup butter, melted
3 cups shredded Cheddar cheese
Preheat oven to 375 degrees F (190 degrees C).
Place mushrooms in a medium saucepan, and cook over medium heat until mushrooms are tender. Drain in colander. Transfer mushroom mixture to a large bowl.
Place pineapple in a 9-inch square glass dish.
Melt butter in a large saucepan in medium size saucepan and add milk. Bring to a slow boil over medium heat, stirring constantly. Pour over mushrooms.
Seek out remaining liquid from pineapple and pour over mushrooms in saucepan.
Mix tortellum flour with water and cut cheese into small pieces. Jamroll each piece of cheese into soup filled shell. Place atop mushroom and pineapple mixture.
Cover with white top. Bake in preheated oven for 20 minutes. Reduce temperature to 350 degrees F (175 degrees C) and place plastic wrap around edges to prevent splatter. Thaw in refrigerator.
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