Turkey and Ham Bake Supreme

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 14 servings
  • Prep: 5 mins
  • Cook: 50 mins

"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.


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

Nutritional Info *per serving

  • Calories 540
  • Glycemic Load 0
  • Fat 33g
  • Saturated Fat 16g
  • Polyunsaturated Fat 3.5g
  • Monounsaturated Fat 11g
  • Cholesterol 145mg
  • Sodium 1050mg
  • Potassium 590mg
  • Carbohydrate 27g
  • Fiber 2g
  • Sugars 5g
  • Protein 33g
  • Trans Fat 0.5g
  • Vitamin A 10%
  • Vitamin C 4%
  • Calcium 25%
  • Iron 15%