Pesto Alfredo Turkey Casserole

While the pasta cooked, I mixed the turkey, spinach, one cup of the cheese, and tomatoes in a large bowl.

I made the alfredo sauce, adding the pesto after the butter and cream cheese melted before adding the seasonings.

I drained the pasta and added it to the turkey mixture.  I realized that I didn’t leave myself any room to mix the ingredients, so I had to change to a larger bowl.  I poured the pesto alfredo sauce in and stirred it, coating all of the ingredients.  I turned the mixture out into the greased baking pan.

I sprinkled the remaining cheese over the top, adding a little extra for good measure.  I combined the bread crumbs, parmesan, and olive oil in a small bowl and then sprinkled it over the casserole.

I covered the dish with aluminum foil and baked it for 40 minutes.  When I took it out of the oven and removed the foil, the casserole was bubbling around the edges.  I let it rest for about 20 minutes and then topped it with freshly grated parmesan right before serving.

This casserole was so easy to put together and absolutely delicious.  It was rich and creamy with a beautiful flavor from the pesto.  I am usually not a fan of cooked spinach but completely enjoyed it in this dish.  I think garnishing with sun-dried tomatoes would add a perfect kick of extra flavor.  We each had a very generous portion for dinner, another for lunch the next day, and then froze two more meals to enjoy later.

This casserole is an excellent dinner for cheat day with 877 calories, 62 grams of fat, 55 grams of carbs, 4 grams of fiber, and 27 grams of protein.