CORDON BLUE CASSEROLE

            CORDON BLEU CASSEROLE
Great for after the holidays or for a New Year’s Buffet

4 cups cubed cooked turkey or chicken
1 cup chopped celery
3 cups cubed fully cooked ham or turkey ham
1 1/2 cups shredded cheddar cheese 
1 cup chopped onions
1/4 cup butter or margarine
1/3 cup all-purpose flour
2 cups half and half cream
2 heaping tablespoons honey Dijon mustard
1 teaspoon dill weed
1/4 teaspoon ground nutmeg

TOPPING:
1 cup dry stuffing crumbs
2 tablespoons butter or margarine, melted
1 teaspoon lemon pepper
1/2 cup shredded cheddar
1/3 cup chopped walnuts

In a large bowl, combine the turkey, ham, celery and cheese; set aside. In a saucepan, sauté the chopped onion in butter until tender. Add flour; stir to form a paste. Gradually add the cream, stirring constantly. Bring to a boil; boil one minute or until thick. Add dill, mustard, and nutmeg; mix well. Remove from the heat and pour over the meat mixture.

Spoon into a greased 9x13x2-inch baking dish. For the topping: toss the bread crumbs, butter and lemon pepper together. Stir in the cheese and nuts. Sprinkle over the casserole and bake, uncovered in a 350 degree oven for 35-40 minutes. Serves 8-10.