Cordon Bleu Casserole

Taste of Home Magazine, Premiere Edition

Servings:  6

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

Ingredients

4 cups cubed cooked turkey
3 cups cubed fully cooked ham
1 cup (4 ounces) shredded cheddar cheese
1 cup chopped onion
¼ cup butter or margarine
⅓ cup all-purpose flour
2 cups light cream
1 teaspoon dill weed
⅛ teaspoon dry mustard
⅛ teaspoon ground nutmeg
 

TOPPING:
1 cup dry bread crumbs
2 tablespoons butter or margarine, melted
¼ teaspoon dill weed
¼ cup shredded cheddar cheese
¼ cup chopped walnuts

Cooking Method

In a large bowl...

• Combine turkey, ham and cheese.

• Set aside.

In a saucepan...

• Sauté 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. x 2-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.