alfredo tornado casserole

★★★★★ 1
By Kimberly Kolligs
from Aberdeen, MD

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.

— The Test Kitchen @kitchencrew
★★★★★ 1
serves 8
prep time 30 Min
cook time 30 Min
method Stove Top

Ingredients For alfredo tornado casserole

  • 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
  • TOPPING
  • 1/3 c
    bread crumbs
  • 3 Tbsp
    parsley, chopped
  • 3 Tbsp
    melted butter

How To Make alfredo tornado casserole

  • 1
    Preheat oven to 400°. In medium bowl blend cream cheese, sour cream, and 1 oz whipping cream.
  • 2
    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.
  • 3
    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.
  • 4
    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
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