The best thing about holiday meals is leftovers. The worst thing about holiday meals is figuring out what to do with them. Here’s a delicious solution! And it is easier than it looks. You know I love easy-peasy, so I use frozen veggies to save time. I also start early - let the spinach drain while I do other things. I grate the gruyere in a food processor.
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Ingredients
- 1 bag or 1 lb Frozen Cauliflower Florets
- 10 oz Frozen Spinach - thawed and drained
- 2 cups leftover Turkey or rotisserie Chicken
- 2 Tbsp grated Parmesan cheese
- 1/2 cup Panko bread crumbs
- Salt and Pepper to taste
Alfredo Sauce Ingredients
- 1/2 or 4 Tbsp stick Butter
- 1 Tbsp Minced Garlic
- 2 cups Heavy Cream
- 8 oz Gruyere - grated
- 1 cup Parmesan - grated
- 1 Tbsp refrigerated squeeze basil (or use dried)
Ingredients
Alfredo Sauce Ingredients
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Instructions
- Grate the gruyere. Drain the spinach. Preheat oven to 400F.
- Cook the cauliflower and put it in the bottom of the casserole dish. Set aside.
- In a large pot, make the Alfredo sauce. Melt the butter over medium-low heat. Whisk in the remaining ingredients and stir until smooth.
- Stir in the spinach, basil, and turkey (or chicken).
- Pour the mixture over the cauliflower in the casserole.
- Top with the Panko and 2 T. Parmesan.
- Bake for 20-25 minutes. Enjoy!