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Turkey Cordon Bleu Casserole

 Turkey Cordon Bleu Casserole
Impress your holiday visitors with this fancier twist on the traditional casserole. —Kristine Blauert, Wabasha, MN
8 ServingsPrep: 20 min. Bake: 25 min.


  • 2 cups uncooked elbow macaroni
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 3/4 cup 2% milk
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon prepared mustard
  • 1 teaspoon paprika
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon rubbed sage
  • 2 cups cubed cooked turkey
  • 2 cups cubed fully cooked ham
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1/4 cup crushed Ritz crackers


  • Preheat oven to 350°. Cook macaroni according to package
  • directions.
  • Meanwhile, in a large bowl, whisk soup, milk, Parmesan cheese,
  • mustard and seasonings. Stir in turkey, ham and mozzarella cheese.
  • Drain macaroni; add to soup mixture and toss to combine. Transfer to
  • eight greased 8-oz. ramekins. Sprinkle with crushed crackers. Bake,
  • uncovered, 25-30 minutes or until bubbly. Yield: 8 servings.

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Turkey Cordon Bleu Casserole (continued)

Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutritional Facts: 1 cup equals 327 calories, 14 g fat (6 g saturated fat), 64 mg cholesterol, 1,090 mg sodium, 23 g carbohydrate, 1 g fiber, 27 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer