Cordon Bleu Casserole
I've always been a little skeptical of cordon bleu.
Meat stuffed with other meat? Seems strange, unnatural. Maybe an abomination. True, I've been known to eat such things as bacon-topped hamburgers, but that is another thing entirely.
My husband heartily disagrees, of course. And he just as heartily enjoyed this large, family-friendly casserole. And after my first bite, I was also swayed. Mostly by the large amounts of cheese contained therein.
One of the fun things about this dish is that it is topped not just with bread crumbs and cheese like your usual casserole, but also with ground walnuts! Gave it an interesting crunch and unexpected richness (I mean, so it's already rich, but the walnuts were a new angle on it, apart from the usual cream and cheese).
Simple and filling and family friendly. Makes for one happy husband, makes for one happy wife.
Cordon Bleu Casserole (adapted from Taste of Home Classic Cookbook, submitted by Joyce Paul)
12 oz pasta of your choice (bow tie beats linguine)
4 c cubed cooked turkey (I sliced up lunch meat)
3 c cubed cooked ham (same)
1 c shredded cheddar cheese
1 c chopped onion
1/4 c butter
1/3 c flour
2 c half and half
1 t dill weed
1/8 t ground mustard
1/8 t ground nutmeg
1 c dry bread crumbs
2 T butter, melted
1/4 t dill weed
1/4 c shredded cheddar cheese
1/4 c chopped walnuts
Cook pasta according to instructions on package. Drain and place in a large bowl with the 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 1 minute or until thick. Add dill, mustard, and nutmeg; mix well.
Remove from the heat and pour over meat and pasta mixture. Spoon into a greased 13 x 9 x 2-inch baking dish. Toss bread crumbs, 2 T butter and 1/4 t dill; stir in cheese and walnuts. Sprinkle over the casserole.
Bake, uncovered, at 350 for 30 minutes or until heated through.