Turkey Cordon Bleu Casserole
Not unlike chicken cordon bleu casserole, this turkey cordon bleu is creamy, delicious, and a perfect way to use up those Thanksgiving leftovers!
FOR THE CASSEROLE
- 5 cups turkey chopped (Amount could vary, depending on the amount of leftovers!)
- 5 cups ham chopped (Amount could vary, depending on the amount of leftovers!)
- 1/4 lb swiss cheese thin sliced
FOR THE SAUCE
- 4 tbsp butter
- 4 tbsp flour
- 3 cups whole milk a bit more if needed
- 1 tbsp Dijon mustard
- 3/4 tsp salt
- 1/2 tsp smoked paprika
- 1/4 tsp white pepper
FOR THE TOPPING
- 1 1/2 cup Panko bread crumbs
- 4 tbsp butter melted
- 1/2 tsp seasoning salt
- 1 1/2 tsp crushed dried parsley
FOR THE SAUCE:
Melt the butter in a large sauce pot over medium heat. When butter is melted, quickly stir in the flour to form a smooth roux. Be careful not to brown! Once the roux is smooth and bubbly, slowly pour cold milk while whisking to make a smooth sauce. Cook over medium heat, stirring constantly until the sauce thickens. Stir in dijon mustard, salt, smoked paprika, and white pepper. Bring sauce back to a low boil and then turn off the heat. Pour sauce evenly over the entire casserole.
FOR THE TOPPING:
Melt the 4 tablespoons of butter in the microwave in a medium sized microwaveable bowl. Heat it for 30 seconds at a time, stirring and stopping when it is melted. Stir in the panko breadcrumbs and the crushed dried parsley. Sprinkle over the op of the casserole.
Bake casserole uncovered for 45 minutes. Remove from oven once it is hot and bubbly throughout and the top has turned a light golden brown. Allow to cool for 5-10 minutes before serving.