You are here: Home » Recipes » Turkey and Ham Bake Supreme Turkey and Ham Bake Supreme Recipe by Our Cookbook CollectionKitchen Tested Yield 14 servings Prep 5 mins Cook 50 mins This old-fashioned casserole features lots of crunchy topping. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail "This is the quintessential American casserole," says James Villas, former food editor of Town and Country magazine. The recipe, from a faculty wife at the University of Missouri where he was teaching, was tweaked by his mother, who added the sherry and water chestnuts. Bake it in a shallow pan for lots of crunchy topping. Ingredients Casserole:1/2 cup butter2 large onions, finely chopped1/2 cup all-purpose flour1 1/2 teaspoons salt1 teaspoon Freshly ground black pepper2 cups 2 percent reduced-fat milk1 cup half-and-half8 ounces mushrooms, sliced5 tablespoons dry sherry5 cups chopped cooked turkey5 cups chopped cooked ham2 -- (5-ounce) cans sliced water chestnuts, drained1 cup shredded Swiss cheese1/4 cup grated Parmigiano Reggiano cheeseTopping:2 1/2 cups dry breadcrumbs1/2 cup butter, melted Instructions Preheat oven to 350F. 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. Melt 2 tablespoons butter in a medium skillet over medium heat. Add mushrooms; cook, stirring, about 5 minutes. Add milk mixture, mushrooms, sherry, turkey, ham and water chestnuts to a 13 x 9-inch baking dish. Sprinkle with cheeses. To prepare crumb topping, combine breadcrumbs and melted butter in a medium bowl; spoon over casserole. Bake 35 minutes or until lightly browned. Recipe adapted with permission from Crazy for Casseroles by James Villas (Harvard Common Press, 2003).