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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