Alfredo Tornado Casserole
By
Kimberly Kolligs
@Kimk105
1
I created this recipe for a recipe contest. I didn't win, but I'm still pretty proud of the recipe. It's delicious! Comfort food at it finest. Give it a try, I'm open to suggestions. :-)
Blue Ribbon Recipe
Notes from the Test Kitchen:
Alfredo sauce is always great, but with the addition of bacon and the spices this kicked it up a few notches. The addition of veggies make this a wonderful meal. A great recipe for a potluck dinner or to serve on a cool fall/winter evening.
Alfredo sauce is always great, but with the addition of bacon and the spices this kicked it up a few notches. The addition of veggies make this a wonderful meal. A great recipe for a potluck dinner or to serve on a cool fall/winter evening.
Ingredients
- 8 oz
- cream cheese
- 3 Tbsp
- sour cream
- 9 oz
- whipping cream
- 1 c
- shredded parmesan
- 1/2 tsp
- garlic powder
- 1/2 tsp
- nutmeg
- 6 Tbsp
- butter, divided
- 1/4 c
- sun dried tomatoes, diced
- 1
- medium onion, sliced
- 4 oz
- fresh mushrooms, coarsely chopped
- 2
- strips bacon, cooked
- 2 c
- frozen peas, thawed
- 2 c
- chicken, cooked and chopped
- 8 oz
- egg noodles, cooked
- olive oil
- 1/3 c
- bread crumbs
- 3 Tbsp
- parsley, chopped
- 3 Tbsp
- melted butter
TOPPING
How to Make Alfredo Tornado Casserole
- 1Preheat oven to 400°.
In medium bowl blend cream cheese, sour cream, and 1 oz whipping cream. - 2While the noodles and bacon are cooking make the Alfredo sauce; melt 4 T butter in a large deep skillet over medium heat. Add cream cheese mixture. Stir until melted and smooth. Add 8 oz whipping cream and shredded Parmesan stirring until the cheese has melted. Add nutmeg, bacon, and garlic powder. Transfer to a bowl and keep warm.
- 3Melt remaining butter in a large skillet over medium-high heat. Add sliced onions and cook until browned, stirring occasionally. Add mushrooms and sun-dried tomatoes. Heat just until mushrooms start to sweat, stirring occasionally.
- 4Gently combine onion mixture, peas, chicken, and noodles with Alfredo sauce. Pour mixture into greased 9x13” baking dish.
Mix melted butter, breadcrumbs & parsley for topping and sprinkle on top. Bake 10 minutes or until topping is golden brown. Allow to stand 5 minutes. Serve.
**Reheats well
