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Cordon Bleu Casserole
12 oz. fettuccine Florentine, regular fettuccine or wide egg
noodles
1 T. butter
8 oz. fresh mushrooms, sliced
1 1/2 C. cooked, diced chicken or turkey
1 1/2 C. diced smoked ham
1 can condensed cream of celery soup
1 can condensed cream of chicken soup
1 5 oz. can evaporated milk
1 1/2 C. shredded Swiss cheese, divided
Heat oven to 350°F. Bring a large pot of water to a boil and cook fettuccine as
directed. Do not overcook. Drain and return to pot.
While pasta cooks, heat butter in a medium saute pan. Add mushrooms and cook,
stirring, until golden, about 5 minutes. Set aside.
Combine chicken or turkey, ham, soups and evaporated milk in a large bowl. Add
mushrooms and half of the shredded Swiss. Toss half of the soup mixture with the
cooked fettuccine.
Spray a 9 x 13-inch baking dish with nonstick spray and pour in the fettuccine
mixture. Top with remaining soup mixture, spread to distribute evenly and
sprinkle with remaining Swiss cheese. Bake for 30 to 45 minutes, until heated
through. Toss lightly before serving to distribute the sauce.
Makes 8 servings.
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