Title: Turkey and Leek Casserole
Categories: Poultry Casserole
Yield: 8 Servings
| 2 | tb | Margarine or butter |
| 5 | md | Leeks or |
| 2 | md | Onions, sliced |
| 2 | tb | All-purpose flour |
| 1/2 | ts | Salt |
| 1/4 | ts | Ground nutmeg |
| 1/8 | ts | Pepper |
| 1 | c | Chicken broth |
| 1 | c | Milk |
| 3 | c | Cut-up cooked turkey or Chicken |
| 1/2 | c | Finely chopped fully cooked Smoked ham |
| 1 | | Jars (2 ounces) diced pimien Drained |
| 3 | c | Hot cooked noodles |
| 1 | c | Shredded swiss cheese (4 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 2-1/2-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.