Trading Post: A casserole for brunch or dinner
This casserole of turkey, ham, cheese and nuts makes a great brunch or dinner dish.
“In my opinion, it is a superb dish,” writes Harold Schmalfeld of Macomb, Ill., who submitted the recipe. “I particularly like the flavor that the dill weed adds to the dish, and the walnuts add a satisfying crunch in addition to their flavor.”
He says he usually asks “the deli attendant to cut the turkey and ham in quarter-inch slices. They cut nicely into quarter-inch dice for the casserole.”
Cordon Bleu Casserole
4 cups cooked and diced turkey breast
3 cups cooked and diced ham
1 cup shredded Swiss cheese
1 cup dry bread crumbs
2 tablespoons butter, melted
¼ teaspoon dried dill weed
¼ cup shredded Swiss cheese
¼ cup chopped walnuts
1 cup chopped onion
¼ cup butter
1/3 cup all-purpose flour
2 cups light cream
1 teaspoon dried dill weed
1/8 teaspoon dry mustard
1/8 teaspoon ground nutmeg
In a large bowl, combine the turkey, ham and 1 cup Swiss cheese; set aside.
In a small bowl, combine for the topping the bread crumbs: 2 tablespoons butter, ¼ teaspoon dill weed, ¼ cup Swiss and walnuts.
In a saucepan, sweat onions in ¼ cup butter. Stir in flour and cream. Bring to a boil, reduce heat, cook and stir until thickened, then add and stir in the 1 teaspoon dill weed, mustard and nutmeg. Combine this mixture with the turkey, ham and cheese in the large bowl.
Pour mixture into greased 13-by-9-by-2-inch baking dish; spread topping over the top.
Bake, uncovered, at 350 degrees for 30 minutes.
Makes 8 to 10 servings.
The Trading Post is a recipe-exchange column that runs every other week and is compiled by Kathryn Rem. Send recipes and recipe requests to the Trading Post, The State Journal-Register, P.O. Box 219, Springfield, IL 62705, fax to 217-788-1551 or email firstname.lastname@example.org. Please include your name, city and daytime phone number.