Turkey-ham casserole supreme
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Onion; chopped |
| 2 | tablespoons | Butter (or marg.); melted |
| 3 | tablespoons | Flour, all-purpose |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1¼ | cup | Milk |
| 4 | ounces | Mushroom, sliced; undrained |
| 2 | tablespoons | Sherry, dry |
| 2 | cups | Turkey, or chicken; cooked, chopped |
| 5 | ounces | Water chestnuts; drained and sliced |
| 1 | cup | Ham; cooked, chopped |
| ½ | cup | Cheese, Swiss; shredded |
| 1 | cup | Breadcrumbs; soft |
| 3 | tablespoons | Butter (or marg.); melted |
Directions
Saute onion in 2 tablespoons melted butter until tender but not brown.
Blend in flour, salt, and pepper. Gradually stir in milk. Cook over low heat, stirring constantly, until smooth and thickend. Add mushrooms, sherry, turkey, water chestnuts, and ham, stirring well.
Spoon mixture into a lightly greased, shallow 2-quart casserole.
Sprinkle mixture with cheese. Combine breadcrumbs and 3 tablespoons melted butter; spoon over casserole. Bake at 400 degrees for 35 minutes or until lightly browned.
SOURCE: Southern Living Magazine, sometime in 1977. Typos by Nancy Coleman. Submitted By BOBBI ZEE On 04-16-95