Cordon Bleu Casserole (1-22-13)

Mom's Tips

January 22nd, 2013 by Jim Field

  • 4 cups cubed cooked turkey (or chicken)
  • 3 cups cubed fully cooked ham
  • 1 cup (4 oz) shredded cheddar cheese
  • 1 cup chopped onion
  • 1/4 cup butter or margarine
  • 1/3 cup all-purpose flour
  • 2 cups half-and-half cream
  • 1 teaspoon dill weed
  • 1/8 teaspoon ground mustard
  • 1/8 teaspoon ground nutmeg


  • 1 cup dry bread crumbs
  • 2 tablespoons butter or margarine, melted
  • 1/4 teaspoon dill weed
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup chopped walnuts (optional)

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 one minute or until thick.  Add dill, mustard and nutmeg; mix well.  Remove from heat and pour over meat mixture.  Spoon into a greased 13″ x 9″ x 2″ baking dish.  Toss bread crumbs, butter and dill; stir in cheese and walnuts.  Sprinkle over the casserole.  Bake uncovered, at 350 degrees or until heated through.  YIELD:  8-10 servings.

Joyce Paul (Moose Jaw, Saskatchewan)