LEFTOVER TURKEY AND HAM CASSEROLE

4 cups cooked turkey, cubed
3 cups cooked ham, cubed, (canned ham will due in a pinch)
1 cup shredded cheddar cheese, 4 ounces
1 cup chopped onion
1/4 cup butter or margarine
1/3 cup all purpose flour
2 cups light cream
1 tsp dill weed
1/8 tsp dry mustard
1/8 tsp ground nutmeg
FOR THE TOPPING:
1 cup dry bread crumbs
2 tbsp butter or margarine, melted
1/4 tsp dill weed
1/4 cup shredded cheddar cheese
1/4 cup chopped walnuts

Preheat oven to 350 degrees F. Grease a 13x9-in baking dish.

In a large bow, combine turkey, ham and cheese; set aside.

In a saucepan, saute onion in butter until tender.

Add flour, stir to form a paste. Gradually add cream, stirring constantly. Bring to a boil; boil 1 minute or until thick.

Add dill, mustard and nutmeg; mix well. Remove from the heat and pour over meat mixture. Spoon into prepared baking dish.

TO MAKE THE TOPPING:
Mix the bread crumbs, butter and dill together. Stir in cheese and walnuts. Sprinkle over the casserole.

Bake uncovered, at 350 degrees F for 30 minutes or until heated through.

Adapted from unknown source