alfredo tornado casserole

Name: Alfredo Tornado Casserole
Prep time: 30 min
Cook time: 30 min
Yield: 8
Cuisine: American
Ingredients: 8 ounce(s) cream cheese; 3 tablespoon(s) sour cream; 9 ounce(s) whipping cream; 1 cup(s) shredded parmesan; 1/2 teaspoon(s) garlic powder; 1/2 teaspoon(s) nutmeg; 6 tablespoon(s) butter, divided; 1/4 cup(s) sun dried tomatoes, diced; 1 - medium onion, sliced; 4 ounce(s) fresh mushrooms, coarsely chopped; 2 - strips bacon, cooked; 2 cup(s) frozen peas, thawed; 2 cup(s) chicken, cooked and chopped; 8 ounce(s) egg noodles, cooked; - olive oil; ## TOPPING; 1/3 cup(s) bread crumbs; 3 tablespoon(s) parsley, chopped; 3 tablespoon(s) melted butter

(1 RATING)

1.33K Pinches 3 Photos

Kimberly Kolligs

Durham, NH

Updated on Sep 5, 2014

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. :-)

Rate

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

prep time 30 Min

cook time 30 Min

method Stove Top

yield 8 serving(s)

Ingredients

8 ounces cream cheese
3 tablespoons sour cream
9 ounces whipping cream
1 cup shredded parmesan
1/2 teaspoon garlic powder
1/2 teaspoon nutmeg
6 tablespoons butter, divided
1/4 cup sun dried tomatoes, diced
1 - medium onion, sliced
4 ounces fresh mushrooms, coarsely chopped
2 - strips bacon, cooked
2 cups frozen peas, thawed
2 cups chicken, cooked and chopped
8 ounces egg noodles, cooked
- olive oil
TOPPING
1/3 cup bread crumbs
3 tablespoons parsley, chopped
3 tablespoons melted butter

How To Make alfredo tornado casserole

Step 1

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

Step 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.
Step 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.
Step 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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