Turkey, Ham, and Swiss Casserole

OK.....here is one delicious recipe for more leftovers: turkey and ham.  But then, why wouldn't it be delicious, a Swiss cheese cream sauce filled with pasta and fresh and frozen vegetables?  Any leftovers freeze easily and just serve this with some green vegetables or a salad.  Fast, easy, and honestly.....simply delicious.

TURKEY, HAM, and SWISS CASSEROLE (Serves 6-8)

8 oz mini fusilli or farfelle pasta, macaroni, or other pasta shape
3 Tbsp butter
3/4 cup chopped onion
3/4 cup chopped celery
1 cup diced ham
3 Tbsp flour
2 1/2 cups milk
1/2 tsp dried leaf marjoram or thyme
1 tsp salt
1/8 tsp ground black pepper
2 cups shredded Swiss cheese
2 cups diced turkey
1 cup frozen peas and carrots (or frozen veges: peas, carrots, corn, green beans), optional
1 cup soft bread crumbs (I used Panko, of course)
1 Tbsp butter

Preheat oven to 350F.  Grease a 2 quart baking dish.  Cook pasta in boiling salted water following package directions.  Drain and rinse, set aside.

Heat butter in a large skillet and saute the onion and celery over medium-low heat until softened.  Add ham and stir in the flour until well combined.  Gradually stir in the milk until thickened.  Add marjoram (or thyme), S&P.  Stir in the cheese, turkey, and frozen vegetables, if using.  Add the cooked pasta and blend thoroughly.  Spoon the pasta mixture into the prepared baking dish.  

Combine bread crumbs and 1 Tbsp melted butter; sprinkle over the top of the casserole.

Bake 25-30 minutes, until bubbly and topping is browned.