The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Dec. 2, 2009
Had leftover ham and turkey from Thanksgiving and decided to try this recipe because my family enjoys Cordon Bleu. It was enjoyed by all. Sure will try this again.
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Cooking Level: Expert

Home Town: Lockport, New York, USA
Living In: Jacksonville, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Nov. 11, 2009
Shockingly awesome. One of the better casseroles I've ever had. Really nice as a post Christmas meal (the only time when I have both turkey and ham leftovers).
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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Nov. 9, 2009
My husband says "I like it! Keep the recipe!" so I guess I will! I did add a little extra milk to the sauce, since other reviewers said it was too dry otherwise. I used a bit of extra cheese and put some in the sauce and some in the layers. I used pumpernickel rye for the breadcrumbs and it came out pretty good!
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Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Apr. 5, 2009
Hands down the best way I've found to use up leftover turkey and ham from the holidays. I did not use onions, did add some onion powder. I also used some leftover stuffing mix as the topping.
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Cooking Level: Expert

Home Town: Kilgore, Texas, USA
Living In: Zimmerman, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Mar. 9, 2009
I thought this recipe was great! I added a few "personal touches"...I only used 3 Tbsp butter for the sauce and I mixed the cheese into the sauce; I also added about 1/4 c sherry and 1/2 C water to the sauce to thin it out a little. For the topping, I omitted the butter, sprinkled on some dry stove top stuffing mix to cover (maybe 1/3-1/2 C) and then about halfway thru cooking, I sprinkled 1/2 C swiss on top. Because this is such a rich and thick dish, I serve it with white rice to soak up the sauce a little. I thought it was pretty tasty and will make it again! I gave it 4 instead of 5 stars just because it is so thick and rich which made it for me slightly less than "the best". I would've given it 4 1/2 if I had the option.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Feb. 18, 2009
I really tweaked this recipe. I didn't have ham or turkey. I needed a recipe that utilzed leftover lemon/garlic pork loin. And I'm not a fan of swiss so I used a mixed Italian blend of shredded cheese. I left out the nutmeg and sauted some fresh garlic with the onions. To make it a more filling meal I mixed the whole thing with some bow tie pasta and used french fried onions for the topping instead of the crackers.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Jan. 1, 2009
Made this with chicken and the Ritz crackers in the topping since that is what I had on hand. My husband liked it okay but wasn't overly impressed. I enjoyed it. I would probably make it again but I may play with it to see if there are any changes I want to make to make it better for our tastes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Dec. 26, 2008
This is a good recipe for leftover turkey and ham. I used cracker crumbs instead of bread crumbs to be more kid friendly. Works best in a round or square casserole. The sauce doesn't cover well enough in a long pan.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Dec. 2, 2008
I made this with my thanksgiving left overs (substituting) the chicken with the turkey and used lunchmeat ham. This dish was an absolute hit with my dinner guests and I will be making it again soon. Thanks so much for sharing!!
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Cooking Level: Expert

Living In: Marlton, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Nov. 21, 2008
Followed others suggestions using crushed ritz crackers for the topping and some extra milk for the sauce. Delicious!
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Cooking Level: Expert

Living In: Syracuse, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Jan. 3, 2008
I roasted a turkey last night, and because I didn't gauge the time correctly, we ended up having something else for dinner. Needless to say, we had lots of leftover turkey to use up today. I found this recipe and tried it. I have an 8, 5, and 2 year old and they ordinarily can be quite picky when it comes to casserole type dishes. They all three gobbled this up without any complaints. My husband and I also enjoyed it very much. The sauce was delicious, the crust on top was crispy and light. It was very good. I'm thinking of making another to freeze for later.
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TK1

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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Dec. 19, 2007
Have made this for dinner many times. Three out of four in the house love it. Thanks for sharing!!
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Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Nov. 27, 2007
Very very good. Husband loved it. Great use for leftover turkey! I did not have cubed ham, so I julienned some deli sliced honey ham and layered that w/ the turkey. I added the shredded swiss directly to the roux. I added a dash of sea salt, black pepper, parsely, and a generous splash of marsala wine to the sauce, too. I was out of breadcrumbs, so I topped it with a few hands-ful of Pepperidge Farms' prepared seasoned stuffing mixture and a couple of TBS of melted butter. It was outstanding, fast & easy. It certainly tasted like a lot more work than it was! Thank you for a great idea!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Nov. 13, 2007
One word: YUMMY!! I used Ritz Wheat crackers for the top instead of soft bread crumbs and chicken instead of turkey. This was a great dinner and everyone went back for seconds (and even thirds!). Next time I might add some mushrooms to the mix too!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Sep. 22, 2007
It was good, but next time I think I'll just make a traditional cordon bleu.
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Cooking Level: Intermediate

Living In: Abilene, Texas, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.16 star rating.
Reviewed: Sep. 13, 2007
If I didn't know the name of this casserole I would have never guessed what it was by eating it. I guess on a good note this recipe has alot of room to improve on it!! Very little taste and not good at all. Won't be making again.
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Cooking Level: Intermediate

Home Town: North Ridgeville, Ohio, USA
Living In: Macungie, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Aug. 23, 2007
Made it exactly as written except exchanged chicken for turkey. It was delicious! Rich, but yummy. Will try some different things in place of the breadcrumbs for variety, but will definitely make it again!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.16 star rating.
Reviewed: May 30, 2007
I made the recipe exactly as written the first time. I thought it was a bit bland. The second time I made it, I used a rotisseri chicken from the local grocery store. I added the juices from the chicken to the sauce(added in with the milk.) That really perked it up. Another benefit of using the pre-cooked chicken was the dish was ready for the oven in less than 10 minutes. I used crushed onion flavored crackers instead of the bread crumbs for the topping. Added nice extra flavor.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Apr. 25, 2007
This was very easy to make and tasty. My kids loved it.
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Cooking Level: Expert

Living In: New York, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Mar. 18, 2007
Very tasty. I substituted chicken also...just sauted it (in a separate pan) as I did the ham. Suggest using 2 to 2-1/2c milk to stretch and thin sauce and to add moisture...casserole was just a tad dry. Be exact on the nutmeg...can overpower taste. The topping burnt in the oven, so next time I will cover for first 10 min's of baking. Thanks Joyce!
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