Cordon bleu casserole

Yield: 1 servings

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"Whenever I'm invited to attend a potluck, people usually ask me to bring this tempting caserole. 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 4 cups cubed cooked turkey 3 cups cubed fully cooked ham 1 cup (4 oz.) shredded cheddar cheese 1 cup chopped onion ¼ cup butter or margarine ⅓ cup flour 2 cups light cream 1 tsp. dill weed ⅛ tsp. dry mustard ⅛ tsp. ground nutmeg TOPPING: 1 cup dry bread crumbs 2 Tbsp. butter or margarine, melted ¼ tsp. dill weed ¼ cup shredded cheddar cheese ¼ cup chopped walnuts 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; 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 13x9x2" baking dish. Toss bread crumbs, butter and dill; stir in cheese and walnuts. Sprinkle over the casserole. Bake, uncovered, at 350 degrees for 30 minutes or until heated through. Serves: 8-10 From: "Taste of Home" Magazine, October/November 1994 Posted by: Debbie Carlson - Cooking

Submitted By DEBBIE CARLSON On 10-17-94

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