Cordon Bleu Casserole II

4 cups Cooked Turkey Breast Meat -- cubed
3 cups Extra Lean Ham -- cubed
12 ounces Frozen Vegetables, Italian Blend -- or equiv.
1 cup Lowfat Cheddar Cheese -- shredded, divided
1 cup Chopped Onion
1/4 cup Fat-free Chicken Broth
1/3 cup Flour
2 cups Skim Milk
1 1/4 teaspoon Dill Weed -- divided
1/8 teaspoon Dry Mustard
1/8 teaspoon Ground Nutmeg
1 cup Dry Bread Crumbs
2 tablespoons Light Margarine -- melted

Preheat oven to 350° F (175° C).

Coat a 9x13 pan with cooking spray.

In a large bowl, combine turkey, ham, vegetables and 3/4 cup of the cheese; set aside.

In a saucepan, saute onion in broth until tender. Add flour to form a paste. Gradually add skim milk, stirring constantly. Simmer until thickened, approximately one minute. Add the mustard, nutmeg and 1 teaspoon of the dill weed. mix well.

Remove from heat and pour over meat mixture, mixing well. pour into prepared pan.

Toss bread crumbs, melted butter and the remaining 1/4 teaspoon dill weed. Stir in remaining 1/4 Cup cheese. Sprinkle over casserole.

Bake, uncovered for 30 minutes or until heated through. Per serving: 286 Calories; 9g Fat; 31g Protein; 18g Carbohydrate; 64mg Cholesterol; 848mg Sodium;2 g Fiber WW Pts: 6