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Potluck Cordon Bleu Casserole Recipe

Potluck Cordon Bleu Casserole Recipe photo by Taste of Home

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Whenever I'm invited to attend a potluck, people usually ask me to bring this tempting casserole. The turkey, ham and cheese are delectable combined with the crunchy topping. When I bake a turkey, I prepare the leftovers for this dish, knowing I'll be making it again soon. -Joyce Paul, Moose Jaw, Saskatchewan

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Potluck Cordon Bleu Casserole Recipe

Prep: 25 min. Bake: 30 min.

Yield: 10 Servings

25 30 55

Ingredients

4 cups cubed cooked turkey
3 cups cubed fully cooked ham
1 cup (4 ounces) shredded cheddar cheese
1 cup chopped onion
1/4 cup butter, cubed
1/3 cup all-purpose flour
2 cups half-and-half cream
1 teaspoon dill weed
1/8 teaspoon ground mustard
1/8 teaspoon ground nutmeg
TOPPING:
1 cup dry bread crumbs
2 tablespoons butter, melted
1/4 teaspoon dill weed
1/4 cup shredded cheddar cheese
1/4 cup chopped walnuts

Directions

In a large bowl, combine the turkey, ham and cheese; set aside. In a large saucepan, saute onion in butter until tender. Add flour; stir until blended. Gradually add cream, stirring constantly. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the dill, mustard and nutmeg. Remove from the heat and pour over meat mixture.
Spoon into a greased 13-in. x 9-in. baking dish. In a small bowl, combine the bread crumbs, butter and dill. Stir in cheese and walnuts. Sprinkle over casserole.
Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 10 servings.

Nutritional Facts 1 serving (1 each) equals 421 calories, 24 g fat (13 g saturated fat), 122 mg cholesterol, 848 mg sodium, 16 g carbohydrate, 1 g fiber, 32 g protein.

Originally published as Cordon Bleu Casserole in Taste of Home October/November 1994, p25

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Potluck Cordon Bleu Casserole

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Reviewed on Oct. 11, 2012 by kaly_ab

I absolutely love this recipe. It is quick and easy and is just fantastic. A great way to use up those Thanksgiving leftovers.

Reviewed on Jan. 03, 2011 by RysGirl99

So good, tasted like an Easter dish and I'll definitely be using Easter leftover ham and making this again! Husband and kids gave it thumbs up!

Reviewed on Nov. 28, 2010 by mfryberger

Excellent. I do not change a thing!

Reviewed on Jan. 09, 2010 by LoriAnnSeethaler

I forgot to add that I used the 2 cans of cream of chicken soup and 1/2 can of skim milk instead of the butter, flour and half and half to lighten it up and it worked fabulously well!

Reviewed on Jan. 09, 2010 by LoriAnnSeethaler

I used 2 cans of cream of chicken soup and a 1/2 can of skim milk and kept the rest of the recipe the same and it turned out amazing! The spice combo is just perfect :)

Reviewed on Feb. 01, 2009 by pack1966

This is the best dish. I've been making it every year, shortly after Thanksgiving, for at least 10 years. My Aunt Janet always bakes a ham AND cooks a turkey for Thanksgiving, and she always insists that I bring home leftovers of both. I use them to make this casserole every single time (although I've also roasted turkeys and baked hams just so I would have leftovers for this dish, lol!) I rarely made the same dish twice, but I just keep going back to this one. The walnuts on top, and the dill make it so good.