Leftover roast turkey is served up proudly in Turkey Cordon Bleu Casserole. This dish is an inexpensive version of the classic Cordon Bleu in which veal, ham and Swiss cheese slices are coated in egg and bread crumbs and fried golden brown.
Here, turkey chunks are combined with shredded cheese and convenient turkey ham from the deli section of the supermarket. A crumb topping stands in for the coating. It features bread crumbs, walnuts and more shredded cheese.
TURKEY CORDON BLEU CASSEROLE
2 1/2 cups coarse bread crumbs
1 1/2 cups shredded Swiss cheese
1/2 cup chopped walnuts
1/4 cup melted butter or margarine
1/2 teaspoon dried dill weed
4 cups cooked turkey chunks
2 cups cooked turkey ham chunks
1 cup chopped onions
1/4 cup butter or margarine
1/3 cup flour
1 3/4 cups half and half
1 tablespoon Dijon mustard
1/8 teaspoon ground nutmeg
Combine bread crumbs, 1/2 cup cheese, walnuts, melted butter and 1/4 teaspoon dill weed. Set aside.
Layer turkey, remaining cheese and turkey ham in 13x9-inch pan.
Saute onions in butter, then stir in flour and blend in half and half. Add mustard, remaining dill and nutmeg. Bring to boil, stirring until thickened. Pour over ham and top with reserved topping. Bake at 350 degrees 30 minutes. Makes 6 to 8 servings.