Turkey and Ham Supreme

Note: If you only have turkey or ham, you could use 3 cups of one meat in this casserole.

2 Tbsp. butter

1 small onion, finely chopped

3 Tbsp. all-purpose flour

1/2 tsp. salt

1/4 tsp. black pepper

1 1/4 cups milk

1/4 pound fresh mushrooms, thinly sliced

1 (5 oz.) can water chestnuts, drained and sliced

2 cups diced, cooked turkey

2 cups diced, cooked ham

2 Tbsp. dry sherry

1/2 cup shredded Swiss cheese

1 cup soft bread crumbs

3 Tbsp. butter, melted

Preheat oven to 400 degrees.

In a large skillet, cook onion in 2 Tbsp. butter over low heat, stirring, until glossy. Add the flour, salt and pepper and stir about one minute. Gradually stir in milk and cook until smooth and thickened, stirring constantly. Add the mushrooms, water chestnuts, turkey, ham and sherry and stir well.

Scrape the mixture into a shallow, lightly greased 2-quart casserole and sprinkle the top with cheese. Sprinkle bread crumbs over the cheese, then drizzle the melted butter all over the top. Bake about 35 minutes or until top is lightly browned.

Source: “My Mother’s Southern Kitchen” by James Villas and Martha Pearl Villas