Tortellini Salad

8 oz cheese filled tortellini
1 c. broccoli florets
4 oz. fresh grated parmesan cheese
1  (15 oz) can garbanzo beans, rinsed and drained
1 (15 oz) can kidney beans, rinsed and drained
1 (13 oz) can quartered artichoke hearts
1/2 red onion thinly sliced
1/4 lb sliced dry salami cut into thin strips
1 (16 oz) bottle Bernsteins Cheese Garlic
1 pint cherry tomatoes, halved
1 avocado sliced

Cook tortellini in boiling salted water according to package. Drain well, rinse with cold water and place in large salad bowl. Add remaining ingredients, except the avocado and tomatoes, and toss with half the dressing. Refrigerate for several hours. Just before serving, stir in more dressing as desired and top with tomatoes and avocado.

Make ahead Mashed Potato Casserole

7 potatoes peeled and quartered

2/3 C. butter

1 8oz cream cheese

1 1/2 c. shredded cheddar cheese

1 green pepper finely chopped

1 bunch green onions

2/3 c. parmesan cheese

1/2 c. milk

1 1/4 tsp salt

Boil potatoes until tender, drain, mash. Add butter and crem cheese, beat at medium speed until smooth. stir in 1/2 of the cheddar cheese and next 6 ingredients.  Spoon into lightly greased 9 x13 pan.  Cover and chill if desired.

Remove from refrigerator and let stand at room temp for 30 min. Bake at 350 for 40 min or until heatted.  Sprinkle with remaining cheddar cheese and bake for 5 minutes or until cheese is melted.

I love this because it is so good and can be made ahead of time.