Champaign, Ill. (WCIA)

Guest chef, Colleen Hatton, is back with a dish perfect for all of your holiday leftovers.

Turkey Cordon Bleu Casserole

  • 2 C Dried Elbow Macaroni
  • 3 C Cream of Chicken Soup
  • 1 1/2 C Milk
  • 1/2 C Parmesan Cheese
  • 1 t. Prepared Mustard
  • 1 t. Paprika
  • 1/2 t. Dried Rosemary
  • 1/4 t. Dried Sage
  • 1/4 t. Garlic Powder
  • 2 C Cubed Turkey
  • 2 C Cubed Ham
  • 2 C Shredded Mozzarella Cheese
  • 1 Sleeve of Ritz Crackers- Crushed

Preheat the oven to 350°. Cook macaroni in boiling water until al dente.

While pasta is cooking, whisk together soup, milk, Parmesan cheese, mustard and seasonings. Stir in turkey, ham and mozzarella cheese.

Drain macaroni; add to soup mixture and toss to combine. Transfer to a greased 13×9-in. baking dish or 8 greased 8-oz. ramekins. Sprinkle with crushed crackers. Bake, uncovered, until bubbly, 25-30 minutes.