| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
|
Main dish, Poultry |
8 |
Servings |
INGREDIENTS
|
|
Casserole |
| 4 |
c |
Cubed cooked turkey |
| 3 |
c |
Cubed cooked ham |
| 1 |
c |
Shredded cheddar cheese |
| 1 |
c |
Chopped onion |
| 1/4 |
c |
Butter or margarine |
| 1/3 |
c |
All purpose flour |
| 2 |
c |
Light cream |
| 1 |
ts |
Dill weed |
| 1/8 |
ts |
Dry mustard |
| 1/8 |
ts |
Ground nutmeg |
| 1 |
c |
Dry bread crumbs |
| 2 |
ts |
Melted butter or margarine |
| 1/4 |
ts |
Dry dill weed |
| 1/4 |
c |
Shredded cheddar cheese |
| 1/4 |
c |
Chopped walnuts |
INSTRUCTIONS
TOPPING
In a large bowl, combine 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. For the topping, toss
bread crumbs, butter and dill; stir in cheese and walnuts. Sprinkle over
the casserole. Bake uncovered at 350 degrees for 30 minutes or until
heated through. Submitted By MOOREFAM@ONE.NET On WED, 15 NOV 1995 135500
~0500
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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