Turkey & leek casserole

Yield: 8 Servings

Measure Ingredient
2 tablespoons Margarine or butter
5 mediums Leeks or
2 mediums Onions -- sliced
2 tablespoons All-purpose flour
½ teaspoon Salt
¼ teaspoon Ground nutmeg
⅛ teaspoon Pepper
1 cup Chicken broth
1 cup Milk
3 cups Cut-up cooked turkey or --
\N \N Chicken
½ cup Finely chopped fully cooked
\N \N Smoked ham
1 \N Jars (2 ounces) diced pimien
\N \N Drained
3 cups Hot cooked noodles
1 cup Shredded swiss cheese -- (4
\N \N Ounces)

Heat oven to 350 degrees. Heat margarine in 3-quart saucepan over medium heat. Cook leeks in margarine about 7 minutes, stirring occasionally until softened. Stir in flour, salt, nutmeg and pepper.

Cook over medium heat, stirring constantly, until bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly.

Boil and stir 1 minute. Stir in turkey, ham and pimiento.Spread about half of the turkey mixture in ungreased square pan, 9 X 9 X 2 inches, or 2-½-quart casserole. Spread noodles over turkey mixture.Top with remaining turkey mixture. Sprinkle with cheese. Bake uncovered 25 to 30 minutes or until cheese is light brown. 8 SERVINGS (ABOUT 1 CUP EACH); 315 CALORIES PER SERVING.

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