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
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 ozcream cheese
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3 Tbspsour cream
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9 ozwhipping cream
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1 cshredded parmesan
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1/2 tspgarlic powder
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1/2 tspnutmeg
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6 Tbspbutter, divided
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1/4 csun dried tomatoes, diced
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1medium onion, sliced
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4 ozfresh mushrooms, coarsely chopped
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2strips bacon, cooked
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2 cfrozen peas, thawed
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2 cchicken, cooked and chopped
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8 ozegg noodles, cooked
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·olive oil
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TOPPING
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1/3 cbread crumbs
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3 Tbspparsley, chopped
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3 Tbspmelted butter
How to Make Alfredo Tornado Casserole
- Preheat oven to 400°.
In medium bowl blend cream cheese, sour cream, and 1 oz whipping cream. - While 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.
- Melt 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.
- Gently 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
