Cordon Bleu Casserole

This is actually a really simple recipe and easy to make if you have everything on hand. Even if you don’t have the meat, you probably have the rest of it, so it’s a little on the cheap side as well.

The recipe originally called for cream instead of the milk, but I didn’t have the cream and used the milk instead and it still thicken up pretty well while it was on the heat. Personally, so far, I see no reason to use the cream and make this dish any more fatty than it needs to be.

Overall, the dish was really good, but I did make a few adjustments. The recipe called for a cup of breadcrumbs for the topping and that was just too much. The breadcrumbs didn’t really….do anything. In some areas, it worked, but in others, it was like I had just put them on. So there were too many. Plus, Jesse thought it was a little runny since I used milk instead of cream, so I’m adjusting that by adding a little more flour. The milk thicken up nicely over the heat, after mixing it with the flour, butter, and onions; so I figured if I add a little more flour, it should work out perfectly.

This is one I will definitely be making again since it’s a nice change from hamburgers and chicken.

Ingredients:
2 cups 1/2% milk
4 cups cubed deli turkey
3 cups cubed deli ham
1 cup shredded cheddar cheese
1 cup chopped onions (or to taste)
1/4 cup butter or margarine
1/2 cup all-purpose flour
1 tsp dill weed
1/8 tsp nutmeg
1/2 cup dry breadcrumbs
2 tbsp butter or margarine
1/4 tsp dill weed
1/4 cup shredded cheddar cheese
1/4 cup chopped walnuts

Directions:

Preheat oven to 350 degrees F.
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.
Remove from heat and pour over meat mixture. Spoon into a greased 13x9x2 inch baking dish. Toss breadcrumbs, butter and dill; stir in cheese and walnuts. Sprinkle over casserole.
Bake, uncovered for 30 minutes or until heated through.

Makes 8 to 10 servings