Fettuccine Alfredo is a classic pasta dish. I’ve converted it into a casserole and included chicken or turkey meat; it’s a great way to use leftovers. I often make this on Friday after Thanksgiving with almost any kind of pasta I happen to have on hand. Alfredo sauce is made with butter, Parmesan, and cream. Quick Alfredo sauce deviates from that recipe but produces a creamy sauce that is easily made and better than the bottled variety you can buy.
Adapted from “The Best Casserole Cookbook Ever” by Beatrice Ojakangas.