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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From Sandra Lee's Money Saving Meals. This is a great clean out the fridge recipe. The sauce is the key, you can use any left over meat/veggie combo you have on hand. Try grilled, sliced zucchini in place of asparagus (much cheaper) or deli ham instead of the canadian bacon. Ingredients:
1 (14 ounce) can reduced-sodium chicken broth |
2 tablespoons butter |
1 (1 5/8 ounce) package alfredo sauce mix |
1 3/4 cups swiss cheese, finely shredded |
2 1/2 cups turkey, sliced |
4 english muffins, split |
8 slices canadian bacon |
1 tomato, sliced |
1 (15 ounce) can asparagus spears, drained and rinsed |
Directions:
1. Preheat oven to 350 degrees F. Line a baking sheet with foil. For Mornay sauce, in a saucepan, combine broth and butter over medium heat; whisk in Alfredo sauce mix. Bring to a boil, stirring constantly. Reduce heat; simmer for 2 minutes. Add 1 1/4 cups of the Swiss cheese, stirring just until melted. Remove from heat. Divide sliced turkey among split English muffins. Top with Canadian bacon, tomato, and asparagus; place on a baking sheet. Spoon the Mornay sauce over; top with the remaining 1/2 cup swiss cheese. Bake in preheated oven about 20 minutes or until heated through and cheese is bubbling and just starting to brown.
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