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Ingredients
Casserole:
1/2 cup butter, divided
2 large onions, finely chopped
1/2 cup all-purpose flour
1 1/2 teaspoons salt
Coarsely ground black pepper
2 cups 2% reduced-fat milk
1 cup half-and-half
8 ounces mushrooms, sliced
5 tablespoons dry sherry
5 cups chopped cooked turkey
5 cups chopped cooked ham
2 (5-ounce) cans sliced water chestnuts, drained
1 cup shredded Swiss cheese
1/4 cup grated Parmigiano Reggiano cheese
Topping:
2 1/2 cups dry breadcrumbs
1/2 cup butter, melted
Instructions
1/2 cup butter, divided
2 large onions, finely chopped
1/2 cup all-purpose flour
1 1/2 teaspoons salt
Coarsely ground black pepper
2 cups 2% reduced-fat milk
1 cup half-and-half
8 ounces mushrooms, sliced
5 tablespoons dry sherry
5 cups chopped cooked turkey
5 cups chopped cooked ham
2 (5-ounce) cans sliced water chestnuts, drained
1 cup shredded Swiss cheese
1/4 cup grated Parmigiano Reggiano cheese
Topping:
2 1/2 cups dry breadcrumbs
1/2 cup butter, melted
1. Preheat oven to 350F.
2. To prepare casserole, melt 6 tablespoons butter in a heavy saucepan over medium heat. Add onions; cook, stirring, until soft but not browned, about 5 minutes. Add flour, salt and pepper; cook, stirring, 2 minutes. Reduce heat to low. Gradually add milk and half-and-half; cook, stirring constantly, until thick and smooth. Remove from heat.
3. Melt 2 tablespoons butter in a medium skillet over medium heat. Add mushrooms; cook, stirring, about 5 minutes.
4. Add milk mixture, mushrooms, sherry, turkey, ham and water chestnuts to a 13 x 9-inch baking dish. Sprinkle with cheeses.
4. To prepare crumb topping, combine breadcrumbs and melted butter in a medium bowl; spoon over casserole.
5. Bake 35 minutes or until lightly browned. Serves 14.
Recipe adapted with permission from Crazy for Casseroles by James Villas (Harvard Common Press, 2003).
Nutritional Information
2. To prepare casserole, melt 6 tablespoons butter in a heavy saucepan over medium heat. Add onions; cook, stirring, until soft but not browned, about 5 minutes. Add flour, salt and pepper; cook, stirring, 2 minutes. Reduce heat to low. Gradually add milk and half-and-half; cook, stirring constantly, until thick and smooth. Remove from heat.
3. Melt 2 tablespoons butter in a medium skillet over medium heat. Add mushrooms; cook, stirring, about 5 minutes.
4. Add milk mixture, mushrooms, sherry, turkey, ham and water chestnuts to a 13 x 9-inch baking dish. Sprinkle with cheeses.
4. To prepare crumb topping, combine breadcrumbs and melted butter in a medium bowl; spoon over casserole.
5. Bake 35 minutes or until lightly browned. Serves 14.
Recipe adapted with permission from Crazy for Casseroles by James Villas (Harvard Common Press, 2003).
Per serving: 530 calories, 29g fat, 145mg chol., 40g prot., 25g carbs., 2g fiber, 690mg sodium.
