Dump-and-Bake Kentucky Hot Brown Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A dump-and-bake casserole with turkey, pasta, and creamy alfredo sauce with tomato. No need to boil the pasta separately, making this an easy weeknight dinner that tastes incredible.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 16 ounce package uncooked rotini pasta
- 1 22 ounce jar Alfredo sauce (about 2 ½ cups)
- 3 cups low sodium chicken broth
- 2 cups diced roasted turkey (or can substitute with cooked chicken)
- 2 teaspoons minced garlic
- 1 15 ounce can diced tomatoes, NOT drained
- 1 cup cooked (diced bacon)
- 1 cup shredded mozzarella (or Italian blend cheese)
- ¼ cup grated Parmesan cheese
- Optional: fresh chopped herbs (such as basil, oregano, and parsley for garnish)
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 1365mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 392mg
- Calcium
- 283mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1365MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.