Leftover Turkey and Ham Casserole 4-cups cooked turkey, cubed 3-cups cooked ham, cubed, (canned ham will due in a pinch) 1-cup shredded cheddar cheese, 4 ounces 1-cup chopped onion ¼- cup butter or margarine 1/3-cup all-purpose flour 2-cups light cream or evaporated milk 1-tsp dill weed 1/8-tsp dry mustard 1/8-tsp ground nutmeg 1/2-tsp salt Pepper to taste Topping: 1-cup dry bread crumbs 2-tbsp butter or margarine, melted ¼-tsp dill weed ¼-cup shredded cheddar cheese ¼-cup chopped walnuts In a large bow, combine turkey, ham and cheese; set aside In a saucepan, sauté 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, nutmeg, salt and pepper ; mix well Remove from the heat and pour over meat mixture Spoon into a greased 13 x 9-in baking dish Topping: Mix the bread crumbs, butter and dill together Stir in cheese and walnuts Sprinkle over the casserole Bake uncovered, at 350* for 30 minutes or until heated through
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