Title: Cordon Bleu Casserole
Categories: Entree Poultry
Yield: 8 Servings
| | | Casserole |
| 4 | c | Cubed cooked turkey |
| 3 | c | Cubed cooked ham |
| 1 | c | Shredded cheddar cheese |
| 1 | c | Chopped onion |
| 1/4 | c | Butter or margarine |
| 1/3 | c | All purpose flour |
| 2 | c | Light cream |
| 1 | ts | Dill weed |
| 1/8 | ts | Dry mustard |
| 1/8 | ts | Ground nutmeg |
| TOPPING |
| 1 | c | Dry bread crumbs |
| 2 | ts | Melted butter or margarine |
| 1/4 | ts | Dry dill weed |
| 1/4 | c | Shredded cheddar cheese |
| 1/4 | c | Chopped walnuts |
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. For the topping, toss
bread crumbs, butter and dill; stir in cheese and walnuts. Sprinkle over
the casserole. Bake uncovered at 350 degrees for 30 minutes or until
heated through. Submitted By MOOREFAM@ONE.NET On WED, 15 NOV 1995 135500
~0500