Turkey and Ham Bake Supreme

Kitchen 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

"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.


1/2 cup butter
2 large onions, finely chopped
1/2 cup all-purpose flour
1 1/2 teaspoons salt
1 teaspoon Freshly ground black pepper
2 cups 2 percent reduced-fat milk
1 cup half-and-half
8 ounces mushrooms, sliced
5 tablespoons dry sherry
5 cups chopped cooked turkey
5 cups chopped cooked ham
2 -- (5-ounce) cans sliced water chestnuts, drained
1 cup shredded Swiss cheese
1/4 cup grated Parmigiano Reggiano cheese
2 1/2 cups dry breadcrumbs
1/2 cup butter, melted


  1. Preheat oven to 350F.
  2. 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.
  3. Melt 2 tablespoons butter in a medium skillet over medium heat. Add mushrooms; cook, stirring, about 5 minutes.
  4. Add milk mixture, mushrooms, sherry, turkey, ham and water chestnuts to a 13 x 9-inch baking dish. Sprinkle with cheeses.
  5. To prepare crumb topping, combine breadcrumbs and melted butter in a medium bowl; spoon over casserole.
  6. Bake 35 minutes or until lightly browned.

Recipe adapted with permission from Crazy for Casseroles by James Villas (Harvard Common Press, 2003). 



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