Cordon Bleu Casserole
Yield
8 servingsPrep
10 minCook
40 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Casserole | |||
| 4 | cups |
turkey
cubed, cooked |
*
|
| 3 | cups |
ham
cubed, cooked |
*
|
| 1 | cup |
cheddar cheese
shredded |
|
| 1 | cup |
onions
chopped |
|
| ¼ | cup |
butter
or margarine |
|
| ⅓ | cup |
all-purpose flour
|
|
| 2 | cups |
light cream (half&half)
|
|
| 1 | teaspoon |
dill weed
|
|
| ⅛ | teaspoon |
dry mustard
|
|
| ⅛ | teaspoon |
nutmeg
ground |
|
| Topping | |||
| 1 | cup |
bread crumbs
|
|
| 2 | teaspoons |
butter
melted |
|
| ¼ | teaspoon |
dill weed
dry |
|
| ¼ | cup |
cheddar cheese
shredded |
|
| ¼ | cup |
walnuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Casserole | |||
| 946 | ml |
turkey
cubed, cooked |
*
|
| 7.1E+2 | ml |
ham
cubed, cooked |
*
|
| 237 | ml |
cheddar cheese
shredded |
|
| 237 | ml |
onions
chopped |
|
| 59 | ml |
butter
or margarine |
|
| 79 | ml |
all-purpose flour
|
|
| 473 | ml |
light cream (half&half)
|
|
| 5 | ml |
dill weed
|
|
| 0.6 | ml |
dry mustard
|
|
| 0.6 | ml |
nutmeg
ground |
|
| Topping | |||
| 237 | ml |
bread crumbs
|
|
| 1E+1 | ml |
butter
melted |
|
| 1.3 | ml |
dill weed
dry |
|
| 59 | ml |
cheddar cheese
shredded |
|
| 59 | ml |
walnuts
chopped |
|
Directions
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, boil 1 minute or until thick.
Add dill, mustard and nutmeg, mix well. For the topping, toss bread crumbs, butter and dill; stir in cheese and walnuts.
Sprinkle over the casserole.
Bake uncovered at 350℉ (180℃). for 30 minutes or until
