Open-face Turkey Mornay
Total Time: 45 mins
Preparation Time: 25 mins
Cook Time: 20 mins
Ingredients
- Servings: 4
- 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
Recipe
- 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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