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Bacon-Alfredo Casserole

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Bacon-Alfredo Casserole
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  • Prep 35 min
  • Total 1 hr 35 min
  • Ingredients 11
  • Servings 12
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Looking for a cheesy dinner using peas? Then check out this tasty casserole that’s made with spaghetti and bacon.
By Pillsbury Kitchens
Updated Oct 18, 2016

Ingredients

  • 1 box (1 lb) spaghetti
  • 1/2 cup butter
  • 1/3 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 quart half-and-half
  • 8 slices bacon, crisply cooked, crumbled
  • 1 bag (12 oz) frozen sweet peas, thawed
  • 1 1/2 cups grated Parmesan cheese
  • 1 egg, slightly beaten
  • 2 tablespoons chopped fresh parsley

Steps

  • 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.

Tips from the Pillsbury Kitchens

  • tip 1
    Vary this recipe by using your favorite frozen veggie or combination of veggies in place of the peas.
  • tip 2
    To quickly thaw peas, place in colander or strainer; rinse with warm water until thawed. Drain well.

Nutrition Information

480 Calories, 25g Total Fat, 19g Protein, 43g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
480
Calories from Fat
230
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;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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