Turkey Cordon Bleu Casserole
Impress your holiday visitors with this fancier twist on the traditional casserole. —Kristine Blauert, Wabasha, Minnesota
Ingredients
- 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 shredded part-skim mozzarella cheese
- 1/4 cup crushed Ritz crackers
Reviews
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I used chicken instead of turkey and a mixture of Panko bread crumbs and Parmesan for topping because it is what I had on hand. Fantastic dish!
I first made this about 4 years ago
I used chicken instead of turkey (two 12.5 oz cans of chunk chicken breast) and doubled the Ritz Cracker topping. I thought it was a little too salty, so next time I'll see if I can find reduced sodium cream of chicken soup. I still thought it was really good, and a nice addition to the recipe box for switching things up now and then!
This is an excellent recipe. Great use of leftover Turkey from Thanksgiving. The only change I made, simple because I did not have ham was using sliced kielbasa sausage.
found the mixture too dry so I added more milk.
I made this for my dad and sister. They both loved it! I accidentally forgot the sage and garlic, so next time I make this I'll make sure I don't miss anything. I'm also going to try using chicken instead of turkey.
Absolutely delicious! I made 1 addition- I added 2 shakes of Old Bay (personal preference). This casserole was so good that my very picky husband had 3 helpings. I will be adding this to my recipe box.
Great way to use up frozen cooked turkey and ham.
Great! I upped the garlic powder to 1/2 tsp. Even better warmed up next day.