Cordon Bleu Casserole

All the flavors of chicken cordon bleu in casserole form, no rolling, no breading, no frying. Cubed turkey and ham get blanketed in a from-scratch cream sauce seasoned with dill, mustard, and nutmeg, then baked under a crunchy cheddar-walnut breadcrumb topping.

The cream sauce is a classic roux-based bechamel. Butter and flour cooked into a paste, then cream whisked in gradually until it thickens. That minute of boiling at the end is what sets the sauce so it doesn’t thin out during baking.

Dill and a touch of nutmeg are unexpected but work beautifully here. The dill brightens the rich cream sauce, and the nutmeg adds a warm, subtle spice that you can’t quite place but would miss if it weren’t there.

The topping pulls double duty. Buttered breadcrumbs mixed with cheese, dill, and walnuts bake into a golden, crunchy crust that contrasts the creamy filling underneath.

Chef Tips

• Use cooked leftover turkey and ham. This is a brilliant use for Thanksgiving or Christmas leftovers, or grab pre-cooked deli ham and rotisserie turkey.
• Cube the meats into uniform pieces so they heat evenly and every bite has a good ratio of turkey to ham.
• Bring the cream to room temperature before adding to the roux. Cold cream can cause the butter to seize and the sauce to lump.
• Bake uncovered so the breadcrumb topping gets golden and crispy. Covering it traps steam and makes the topping soggy.

Variations

• Swiss cheese swap: Replace the cheddar with Swiss cheese for a more traditional cordon bleu flavor.
• Broccoli addition: Fold in blanched broccoli florets for a vegetable layer and some color.
• Panko topping: Use panko breadcrumbs instead of regular for an even crunchier crust.