Cordon Bleu Casserole



  • 4 cups cubed cooked turkey
  • 1 cup chopped celery
  • 3 cups cubed fully cooked ham or turkey ham
  • 1 1/2 cups shredded cheddar cheese
  • 1 cup chopped onions
  • 1/4 cup butter or margarine
  • 1/3 cup all-purpose flour
  • 2 cups half and half cream
  • 2 heaping tablespoons honey Dijon mustard
  • 1 teaspoon dill weed
  • 1/4 teaspoon ground nutmeg
  • Topping:
  • 1 cup dry stuffing crumbs
  • 2 tablespoons butter or margarine, melted
  • 1 teaspoon lemon pepper
  • 1/2 cup shredded cheddar cheese
  • 1/3 cup chopped walnuts
  • Directions

    In a large bowl, combine the turkey, ham and cheese; set aside. In a saucepan, sauté the chopped onion and celery in butter until tender. Add flour; stir to form a paste. Gradually add the cream, stirring constantly. Bring to a boil; boil one minute or until thick. Add dill, mustard, and nutmeg; mix well. Remove from the heat and pour over the meat mixture. Spoon into a greased 9x13x2-inch baking dish.
    For the topping: Toss the bread crumbs, butter and lemon pepper together. Stir in the cheese and nuts. Sprinkle over the casserole and bake, uncovered in a 350° oven for 35-40 minutes.
    Recipe provided by Ohio Poultry Association.


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