I am always on the hunt for “kid” friendly as well as “adult” friendly meals. Something we can all enjoy. This is one of those dishes. There is nothing scary in it…..scary means, green in my house. Why do kids have a hard time with the “green” veggies?? They are GOOD!! I make them eat a little bit when I make them cause I REFUSE to have picky kids…thought that is easier said then done! I just hope their pickyness goes away! But for now…I will still make those veggies! and they will still have to TRY them, even just 1 bite! Anyways, this casserole gets gobbled up each time. I serve it with some kind of potato and a veggie of some sort. Look for a yummy potato recipe coming your way! IF you want a delish green bean recipe that your kids WILL gobble up, than look no further then right here!! By the way, this dish is a GREAT way to use some leftover ham from Easter….
*If you are unfamiliar with ground nutmeg in white sauces, then you may omit it. I grew up with it, my grandma always added it, so it is a flavor I am comfortable with. Try a bit if you are unsure, it really is not a super STRONG flavor…..
*I like my casseroles to be sorts thin in the dish, not TOO thick, that way they cook up all nice and crispy around the edges. If you like your thicker, then cook in a 8″ x 8″ pan. I think this serves about 4. At my bestest guess.
Cordon Blue Casserole
2 c. cubed cooked turkey (I usually use chicken)
1 1/2 c. cubed, cooked ham
1 c. shredded cheddar
1 c. chopped onion
1/4 c. butter
1/3 c. flour
2 c. milk
1/8 tsp. ground mustard
1/8 tsp. ground nutmeg (I just add a pinch!)(which is an 1/8…I guess..)
salt and pepper to taste, remember that ham is salty!
1 c. dry bread crumbs (LOVE Panko bread crumbs)
2 TB. butter or margarine, melted
1/4 – 1/2 c. cheddar cheese (LOVE cheese!)
Combine the turkey, ham and cheese in a large bowl and set aside. In a sauce pan, saute` the onion in the butter till tender. Add the flour, stir to form a paste. GRADUALLY add the milk in, stir constantly to avoid lumps. Bring to a boil and boil 1 minute or until thickened. Add mustard and nutmeg. Mix well. Remove from heat and pour over meat mixture. Mix well and pour in 9″x13″ pan. Toss the topping ingredients together and put on top. Bake uncovered @ 350* for 30 minutes.
Recipe adapted from Hull PRCS Cookbook.