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
- 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
- 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
- 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 13x9-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.
Originally published as Cordon Bleu Casserole in Taste of Home October/November 1994, p25
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