I love to cook and to develop recipes that are healthy and delicious.
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.
Read More From Delishably
Photos of Turkey Cordon Bleu Casserole
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Serves six people
- 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!
© 2017 Rachel L Alba