Cordon Bleu Casserole
4 cups cooked turkey breast meat - cubed
3 cups extra lean ham - cubed
12 ounces frozen vegetables - Italian blend or equivalent
1 cup low-fat cheddar cheese - shredded, divided
1 cup chopped onion
1/4-cup fat-free chicken broth
2 cups skim milk
1 1/4-teaspoon dill weed - divided
1/8-teaspoon dry mustard
1/8-teaspoon ground nutmeg
1 cup dry breadcrumbs
2 Tablespoons light margarine - melted
Preheat oven to 350°F.
Coat a pan with cooking spray.
In a large bowl, combine turkey, ham, vegetables and 3/4-cup of the cheese; set aside.
In a saucepan, sauté onion in broth until tender. Add flour to form a paste. Gradually add skim milk, stirring constantly. Simmer until thickened, approximately one minute. Add the mustard, nutmeg and one teaspoon of the dill weed. Mix well.
Remove from heat and pour over meat mixture, mixing well. Pour into prepared pan.
Toss breadcrumbs, melted butter and the remaining 1/4-teaspoon dill weed. Stir in remaining 1/4-cup cheese. Sprinkle over casserole.
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