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Creamy Potato "Lasagna" Recipe

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This recipe for Creamy Potato "Lasagna", by , is from The Nichols Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Nielsen
Added: Sunday, November 6, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 jar Bertolli Alfredo sauce
1 cup low fat milk
5 Idaho potatoes-peeled and cut lenthwise into 1/8 inch thick slices
8 oz. smoked turkey-diced
1 box frozen chopped broccoli, thawed
8 oz. swiss cheese
salt and pepper

Directions:
Directions:
1. heat oven to 400. Coat a 13x9 pan with nonstick cooking spray
2. Whisk alfredo sauce and milk together. Spread 1/4 cup of sauce on bottom of pan. Layer 1/3 of potatoes, salt and pepper, turkey, broccoli, and swiss cheese in the pan in this order. Continue to layer. Top final layer with 1/2 cup shredded swiss cheese. Pour remaining alfredo sauce on the top. Cover the dish
3. Bake 400 for 45 minutes. Reduce the oven to 350. Uncover and bake 25 minutes or until the Idaho spuds are fork tender. Let stand for 10 minutes before serving.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
I found this recipe in a magizine and tried it and the family loved. Haley has been making this up at BYU and it has been a hit with the roommates.
It's anice change for a casserole. Be sure to use smoked turkey. Enjoy!

 

 

 

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