Potluck Cordon Bleu Casserole Recipe

4.5 8 15
Potluck Cordon Bleu Casserole Recipe
Potluck Cordon Bleu Casserole Recipe photo by Taste of Home
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Potluck Cordon Bleu Casserole Recipe

Read Reviews
4.5 8 15
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.

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 or margarine
  • 1/3 cup all-purpose flour
  • 2 cups light cream
  • 1 teaspoon dill weed
  • 1/8 teaspoon dry mustard
  • 1/8 teaspoon ground nutmeg
  • TOPPING:
  • 1 cup dry bread crumbs
  • 2 tablespoons butter or margarine, melted
  • 1/4 teaspoon dill weed
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup chopped walnuts

Directions

In a large bowl, combine turkey, ham and cheese; set aside. In a saucepan, saute onion in butter until tender. Add flour; stir to form a paste. Gradually add cream, stirring constantly. Bring to a boil 1 minute or until thick. Add dill, mustard and nutmeg; mix well. Remove from the heat and pour over meat mixture. Spoon into a greased 13-in. x 9-in. baking dish. Toss bread crumbs, butter and dill; stir in cheese and walnuts. Sprinkle over the casserole. Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 8-10 servings.
Originally published as Cordon Bleu Casserole in Taste of Home October/November 1994, p25

Nutritional Facts

1 each: 421 calories, 24g fat (13g saturated fat), 122mg cholesterol, 848mg sodium, 16g carbohydrate (3g sugars, 1g fiber), 32g protein.

  • 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 or margarine
  • 1/3 cup all-purpose flour
  • 2 cups light cream
  • 1 teaspoon dill weed
  • 1/8 teaspoon dry mustard
  • 1/8 teaspoon ground nutmeg
  • TOPPING:
  • 1 cup dry bread crumbs
  • 2 tablespoons butter or margarine, melted
  • 1/4 teaspoon dill weed
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup chopped walnuts
  1. In a large bowl, combine turkey, ham and cheese; set aside. In a saucepan, saute onion in butter until tender. Add flour; stir to form a paste. Gradually add cream, stirring constantly. Bring to a boil 1 minute or until thick. Add dill, mustard and nutmeg; mix well. Remove from the heat and pour over meat mixture. Spoon into a greased 13-in. x 9-in. baking dish. Toss bread crumbs, butter and dill; stir in cheese and walnuts. Sprinkle over the casserole. Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 8-10 servings.
Originally published as Cordon Bleu Casserole in Taste of Home October/November 1994, p25

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2124arizona User ID: 845443 265671
Reviewed May. 7, 2017

"Love this recipe! It's good also with shredded Swiss cheese! Great when it's cold outside!!"

MY REVIEW
sara cobb User ID: 3835467 213885
Reviewed Dec. 3, 2014

"I have made this recipe for years, and it's always a hit. Great for Thanksgiving leftovers."

MY REVIEW
kaly_ab User ID: 1070646 7131
Reviewed Oct. 11, 2012

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

MY REVIEW
RysGirl99 User ID: 5593043 10374
Reviewed Jan. 3, 2011

"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!"

MY REVIEW
mfryberger User ID: 285410 7678
Reviewed Nov. 28, 2010

"Excellent. I do not change a thing!"

MY REVIEW
LoriAnnSeethaler User ID: 4589370 7130
Reviewed Jan. 9, 2010

"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!"

MY REVIEW
LoriAnnSeethaler User ID: 4589370 8192
Reviewed Jan. 9, 2010

"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 :)"

MY REVIEW
pack1966 User ID: 1417361 4211
Reviewed Feb. 1, 2009

"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."

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