Turkey, Ham, and Swiss Casserole

Turkey, Ham, and Swiss Cheese Casserole
Photo Credit: Diana Rattray
  • 40 mins
  • Prep: 10 mins,
  • Cook: 30 mins
  • Yield: 2 quarts casserole (6 portions)
Ratings (11)

By Diana Rattray

Updated 10/16/17

Swiss cheese and a little diced ham give this casserole extra flavor. Serve this casserole with sliced fresh tomatoes or a tossed salad for a fabulous family meal. Leftover croissant crumbs or toasted breadcrumbs would also make a great topping for this dish.

What You'll Need

  • 8 ounces pasta
  • 3 tablespoons butter
  • 3/4 cup onion (chopped)
  • 3/4 cup celery (chopped)
  • 1 cup ham (diced)
  • 3 tablespoons flour
  • 2 1/2 cups milk
  • 1/2 teaspoon marjoram (dried leaf, or thyme)
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper (ground)
  • 2 cups Swiss cheese (shredded)
  • 2 cups turkey meat (diced)
  • Topping:
  • 1 cup bread crumbs (soft)
  • 1 tablespoon butter​
  • Optional: 1 cup frozen peas
  • Optional: 1 cup carrots

How to Make It

  1. Heat oven to 350 F. Grease a 2-quart baking dish.
  2. Cook pasta (you can use mini fusilli or farfalle, macaroni, or other shapes) in boiling salted water following package directions. Drain and rinse; set aside
  3. Heat butter in a large skillet and saute the onion and celery over medium-low heat until softened.
  4. Add ham and stir in flour until well combined.
  5. Gradually stir in the milk until thickened. Add marjoram, salt, and pepper. Stir in the cheese, turkey, and peas and carrots, if using.
  1. Add the cooked pasta and blend thoroughly. Spoon the pasta mixture into the prepared baking dish.
  2. Combine breadcrumbs with 1 tablespoon melted butter; sprinkle over the top of the casserole.
  3. Bake for 25 to 30 minutes, until bubbly and the topping is browned.
Nutritional Guidelines (per serving)
Calories 1375
Total Fat 64 g
Saturated Fat 29 g
Unsaturated Fat 19 g
Cholesterol 411 mg
Sodium 1,142 mg
Carbohydrates 67 g
Dietary Fiber 6 g
Protein 127 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)