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Turkey Potato Tetrazzini

 Turkey Potato Tetrazzini
"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.
12-15 ServingsPrep: 20. min. Bake: 1 hour 5 min.

Ingredients

  • 1 jar (16 ounces) Alfredo sauce
  • 1 cup 2% 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.
Nutritional 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.