Liz Bull

Turkey Alfredo Casserole

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.

CourseMain Dish

Ingredients

1bag or 1 lb Frozen Cauliflower Florets
10oz Frozen Spinach – thawed and drained
2cups leftover Turkey or rotisserie Chicken
2Tbsp grated Parmesan cheese
1/2cup Panko bread crumbs
Salt and Pepper to taste

Alfredo Sauce Ingredients

1/2 or 4 Tbspstick Butter
1Tbsp Minced Garlic
2cups Heavy Cream
8oz Gruyere – grated
1cup Parmesan – grated
1Tbsp refrigerated squeeze basil (or use dried)

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!