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Turkey Potato Tetrazzini Recipe

Photo by: Taste of Home

"This casserole is a great contribution to a potluck," notes Karen Bundy of Cabot, Pennsylvania. The dish features layers of sliced potatoes, cooked turkey, broccoli and Swiss cheese with creamy Alfredo sauce spooned over it all.

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12-15 Servings
Prep: 20. min. Bake: 1 hour 5 min.

Ingredients

1 jar (16 ounces) Alfredo sauce
1 cup milk
7 medium potatoes, peeled and thinly sliced
4 tablespoons grated Parmesan cheese, divided
1-1/2 cups diced cooked turkey or chicken
2 cups (8 ounces) shredded Swiss cheese, divided
3 cups frozen chopped broccoli, thawed

Directions

In a large bowl, combine Alfredo sauce and milk; spread 1/4 cup into a greased 13-in. x 9-in. baking dish. Top with a third of the potatoes; sprinkle with 1 tablespoon Parmesan cheese.
In another bowl, combine the turkey, 1-1/2 cups Swiss cheese and broccoli; spoon about 2 cups over potatoes. Top with about 2/3 cup sauce mixture. Repeat layers twice.
Cover and bake at 400° for 45 minutes. Top with remaining cheeses (dish will be full). Bake, uncovered, 20-25 minutes longer or until potatoes are tender. Let stand for 5 minutes before serving. Yield: 12-15 servings.

Nutrition Facts: 1 serving (1-1/2 cups) equals 221 calories, 9 g fat (6 g saturated fat), 36 mg cholesterol, 211 mg sodium, 22 g carbohydrate, 2 g fiber, 13 g protein.

Turkey Potato Tetrazzini published in Quick Cooking May/June 2004, p38

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