Turkey and Ham Bake Supreme Recipe

Casserole:
1/2 cup butter, divided
2 large onions, finely chopped
1/2 cup all-purpose flour
1 1/2 teaspoons salt
Coarsely ground black pepper
2 cups 2% 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

Topping:
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.
4. To prepare crumb topping, combine breadcrumbs and melted butter in a medium bowl; spoon over casserole.
5. Bake 35 minutes or until lightly browned. Serves 14.

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

Per serving: 530 calories, 29g fat, 145mg chol., 40g prot., 25g carbs., 2g fiber, 690mg sodium.