We love everything about traditional cordon bleu, and this turkey variation is a nice change of pace. It’s easy to make, too.
—KRISTINE BLAUERT WABASHA, MN
PREP: 20 MIN. • BAKE: 25 MIN. • MAKES: 8 SERVINGS
2 cups uncooked elbow macaroni
2 cans (10 3/4 ounces each) condensed cream of chicken soup, undiluted
3/4 cup 2% milk
1/4 cup grated Parmesan cheese
1 teaspoon prepared mustard
1 teaspoon paprika
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon garlic powder
1/8 teaspoon rubbed sage
2 cups cubed cooked turkey
2 cups cubed fully cooked ham
2 cups shredded part-skim mozzarella cheese
1/4 cup crushed Ritz crackers
1. Preheat the oven to 350°. Cook the macaroni according to package directions.
2. Meanwhile, whisk together soup, milk, Parmesan cheese, mustard and seasonings. Stir in turkey, ham and mozzarella cheese.
3. Drain the macaroni; add to the soup mixture and toss to combine. Transfer to a greased 13x9-in. baking dish or eight greased 8-oz. ramekins. Sprinkle with the crushed crackers. Bake, uncovered, until bubbly, about 25-30 minutes.
FREEZE OPTION Cover and freeze unbaked dish or ramekins. To use, partially thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat the oven to 350°. Bake as directed, increasing the time as necessary to heat through and for a thermometer inserted in the center to read 165°.