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.