Bacon-Alfredo Casserole

Prep 35 min
Total 1 hr 35 min
Ingredients 11
Servings 12

Looking for a cheesy dinner using peas? Then check out this tasty casserole that’s made with spaghetti and bacon. MORE+ LESS-

By Pillsbury Kitchens

Updated October 18, 2016

Ingredients

box (1 lb) spaghetti

1/2

cup butter

1/3

cup all-purpose flour

teaspoon salt

1/2

teaspoon pepper

quart half-and-half

slices bacon, crisply cooked, crumbled

bag (12 oz) frozen sweet peas, thawed

1 1/2

cups grated Parmesan cheese

egg, slightly beaten

tablespoons chopped fresh parsley

Steps

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1

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2

In 5-quart Dutch oven, cook and drain spaghetti as directed on package; set aside. In same Dutch oven, melt butter over medium heat. Stir in flour, salt and pepper. Cook and stir over medium heat until smooth and bubbly. Gradually stir in half-and-half. Heat to boiling, stirring constantly; boil 1 minute. Remove from heat.
3

Add cooked spaghetti, bacon, peas and 1 cup of the cheese; toss to coat spaghetti. Stir in egg. Spoon into baking dish. Sprinkle with remaining 1/2 cup cheese.
4

Bake uncovered 20 minutes or until set and edges are bubbly. Sprinkle with parsley. Cut into squares to serve.

Expert Tips

Vary this recipe by using your favorite frozen veggie or combination of veggies in place of the peas.
To quickly thaw peas, place in colander or strainer; rinse with warm water until thawed. Drain well.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 480
Calories from Fat: 230

% Daily Value

Total Fat: 25g; 39%
Saturated Fat 14g 71% Trans Fat 1/2g
Cholesterol: 120mg; 40%
Sodium: 820mg; 34%
Potassium: 250mg; 7%
Total Carbohydrate: 43g; 14%
Dietary Fiber 3g 12% Sugars 6g
Protein: 19g

% Daily Value*:

Vitamin A: 25%; 25%
Vitamin C: 4%; 4%
Calcium: 30%; 30%
Iron: 15%; 15%

Exchanges:

2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;