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Photo for - Turkey Pesto Casserole

Turkey Pesto Casserole

So good, you’ll want seconds.

  • Yields: 4-6
  • Preparation: 72 minutes

Ingredients

  • 2 tbsp (30mL) butter
  • 2 onion, chopped
  • 3 garlic cloves, minced
  • 1 cup (250mL) mushrooms
  • 4 cups (1L) potatoes, mashed
  • 3 cups (750mL) fresh turkey, cooked
  • 3 oz (100mL) basil
  • 1 cup (250mL) Alfredo sauce
  • 1 1/2 cups (375mL) baby peas
  • 1 cup (250mL) SALERNO - Casata Friulano Cheese
  • 1/4 cup (50mL) SALERNO - Grated Parmesan Cheese

Instructions

  1. Preheat oven to 350 F. Grease 9"x13" casserole and set aside.
  2. In a large saucepan, melt butter and cook onions, garlic and mushrooms, until vegetables are tender, about 8 to 9 minutes. Add potatoes and turkey. Stir until well combined.
  3. Add pesto, Alfredo sauce and Salerno Friulano Cheese. Stir well. Pour mixture into a prepared casserole and sprinkle with Salerno Parmesan Cheese.
  4. Bake for 35 to 45 minutes until casserole is hot and bubble.
Photo of - Turkey Pesto Casserole

Ingredients

  • 2 tbsp (30mL) butter
  • 2 onion, chopped
  • 3 garlic cloves, minced
  • 1 cup (250mL) mushrooms
  • 4 cups (1L) potatoes, mashed
  • 3 cups (750mL) fresh turkey, cooked
  • 3 oz (100mL) basil
  • 1 cup (250mL) Alfredo sauce
  • 1 1/2 cups (375mL) baby peas
  • 1 cup (250mL) SALERNO - Casata Friulano Cheese
  • 1/4 cup (50mL) SALERNO - Grated Parmesan Cheese