Turkey & leek casserole
8 Servings
Ingredients
| Quantity | 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 -- |
| Chicken | ||
| ½ | cup | Finely chopped fully cooked |
| Smoked ham | ||
| 1 | Jars (2 ounces) diced pimien | |
| Drained | ||
| 3 | cups | Hot cooked noodles |
| 1 | cup | Shredded swiss cheese -- (4 |
| Ounces) | ||
Directions
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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