Turkey Cordon Bleu Casserole
A Good Way to Use Up Some of Your Left Over Turkey
I have to thank Ree Drummond (Food Network Channel's "The Pioneer Woman") and her creativity for delicious casseroles for this recipe. I read her chicken cordon bleu casserole recipe, and I thought, "Why not substitute the chicken for turkey?" Casseroles are great because the whole meal is in one baking dish, and you can use up a lot of leftover ingredients you might have in your refrigerator.
So it was a no-brainer to use the turkey I had left over. Since it's still poultry, I thought it would still be good.
I was right; my family loved it. Also, you can make it ahead of time and just bake it when you are ready to eat it.
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- 6 tablespoons butter
- 2 cups ham, cut in small cubes
- 1 1/4 cup Swiss cheese, grated
- 1 1/4 cup Monterey Jack cheese, grated
- 4 cups turkey, skinless and cut in cubes
- 1/2 cup breadcrumbs
- 1/4 cup flour
- 2 cups milk, whole
- 1 cup chicken broth
- 2 tablespoons Dijon mustard
- To taste salt and freshly ground black pepper
- Preheat oven to 350 degrees. Grease a 9 x 13-inch baking dish with butter.
- Put the ham on a paper towel-lined plate and microwave for 3 minutes to reduce the moisture content. Mix together the Swiss and Monterey Jack cheese in a bowl.
- Put about a third of the turkey in a layer in the bottom of the prepared baking dish. Top with half the ham. Sprinkle over 1/4 cup of the mixed cheese. Repeat 1 more time, then finish with a layer of turkey.
- Melt the butter in a skillet over medium heat. Put the breadcrumbs in a bowl, pour in half of the melted butter. Mix well and set aside.
- Add the flour to the remaining butter in the skillet and cook for 2 to 3 minutes, whisking out any lumps. Whisk in the milk, broth and Dijon mustard and let it cook until it begins to thicken. Remove from the heat and stir in 1 cup of the cheese until melted. Season with salt and pepper.
- Pour the sauce over the casserole. Sprinkle over the remaining 1 cup of cheese, then the breadcrumb mix. Bake until the top is browned and bubbly. 25 to 30 minutes. Enjoy!
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© 2017 Rachel L Alba