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A Cooking Adventure with Thom

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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




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

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

Cooking Method

In a large bowl...

  • Combine turkey, ham and cheese.

  • Set aside.

In a saucepan...

  • SautÚ 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.

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