BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

November 25 2011

Leftovers - Turkey Ham and Swiss Casserole

Notice: Use of undefined constant content - assumed 'content' in /home/northwoo/public_html/kkbj.com/recipes.php on line 34
8 ounces mini fusili or farfalle pasta, macaroni, or other pasta shapes
3 tablespoons butter
3/4 cup chopped onion
3/4 cup chopped celery
1 cup diced ham
3 tablespoons flour
2 1/2 cups milk
1/2 teaspoon dried leaf marjoram or thyme
1 teaspoon salt
1/8 teaspoon ground black pepper
2 cups shredded Swiss cheese
2 cups diced turkey
1 cup frozen peas and carrots, optional

1 cup soft bread crumbs
1 tablespoon butter

Heat oven to 350F. Grease a 2-quart baking dish.

Cook pasta in boiling salted water following package directions. Drain and rinse; set aside Heat butter in a large skillet and saute the onion and celery over medium-low heat until softened. Add ham and stir in flour until well combined. Gradually stir in the milk until thickened. Add marjoram, salt, and pepper. Stir in the cheese, turkey, and peas and carrots, if using. Add the cooked pasta and blend thoroughly. Spoon the pasta mixture into the prepared baking dish.

Combine bread crumbs with 1 tablespoon melted butter; sprinkle over the top of the casserole.

Bake for 25 to 30 minutes, until bubbly and topping is browned.
Serves 4 to 6.