Turkey Pesto Casserole is a flavorful and easy recipe to use your holiday turkey leftovers.
Prep Time: 25 minutes
Cook Time: 35 minutes
Ingredients:
- 2 tablespoons butter
- 2 onions, chopped
- 3 cloves garlic, minced
- 1 (8-ounce) package sliced mushrooms
- 2 cups frozen hash brown potatoes, thawed
- 3 cups cubed cooked turkey
- 1 (3-ounce) jar basil pesto
- 1 (16-ounce) jar four cheese Alfredo sauce
- 1-1/2 cups frozen baby peas
- 1 cup shredded Swiss cheese
- 1/4 cup grated Parmesan cheese
Preparation:
Preheat oven to 350 degrees F. Spray a 9" x 13" pan with nonstick cooking spray and set aside.
In large saucepan, melt butter and cook onions, garlic, and mushrooms until vegetables are tender, about 8-9 minutes. Add potatoes and turkey and stir.
Add pesto, Alfredo sauce, peas, and Swiss cheese and stir. Pour into prepared casserole and sprinkle with Parmesan cheese.
Bake for 35-45 minutes until casserole is hot and bubbly. Serves 8
