Open-Face Turkey Mornay

Name: Open-Face Turkey Mornay
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 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 tomatoes, sliced; 1 (15 ounce) can asparagus spears, drained and rinsed

Submitted by Chef #1307860

"From Sandra Lee's Money Saving Meals. This is a great clean out the fridge recipe. The sauce is the key, you can use any left over meat/veggie combo you have on hand. Try grilled, sliced zucchini in place of asparagus (much cheaper) or deli ham instead of the canadian bacon."

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Ready In:: 45mins
Ingredients:: 9
Serves:: 4

ingredients

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 tomatoes, sliced
1 (15 ounce) can asparagus spears, drained and rinsed

directions

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.