leftover - Turkey Cordon Bleu Casserole
Source of Recipe
from lois, a rdj/gnr newsletter reader
Recipe Introduction
This is wonderful for a nice spring dinner. No nut. information.
Lois carroll@ecr.net
List of Ingredients
leftover - Turkey Cordon Bleu Casserole
4 cups turkey -- cooked & cubed
3 cups fully cooked ham -- cubed
4 ounces cheddar cheese -- shredded
1 cup onion -- chopped
1/4 cup butter or margarine
1/3 cup flour
2 cups light cream
1 teaspoon dill weed
1/8 teaspoon dry mustard
1/8 teaspoon ground nutmeg
Topping:
1 cup dry bread crumbs
2 tablespoons butter or margarine -- melted
1/4 teaspoon dill weed
1/4 cup cheddar cheese -- shredded
1/4 cup walnuts -- chopped
Preheat oven to 350° F. and grease a 13 x 9 " baking dish.
In a large bowl, combine turkey, ham and cheese; set aside.
In a saucepan, saute 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. Remove from
heat and pour over meat mixture. Spoon into a greased 13x9x2-inch baking
dish.
Topping: Toss bread crumbs, butter and dill weed; stir in cheese and
walnuts. Sprinkle over the casserole. Bake uncovered at 350 for 30 min or
until heated through. 8-10 servings.Recipe
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