In the South, a “company casserole” always implies a dish that will serve at least a dozen guests, and none of these elaborate preparations is more popular than a crusty one featuring ham and chicken or turkey. This makes an ideal buffet casserole, it’s basically a cinch to prepare, and, frankly, I know of no better way to use up leftover turkey and ham during and after the Thanksgiving and Christmas holidays. Southern cooks might easily substitute grated sharp cheddar or Parmesan cheese for the Swiss, but if you do opt for Swiss, make the effort to use genuine Emmenthaler and not that underaged, bland domestic stuff. Any leftover casserole, by the way, freezes beautifully in an airtight container.
In a large, heavy skillet, melt
In a small skillet, melt the remaining
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