Turkey And Leek Casserole

Recipe Ingredients

2 tablespoons	30ml	Margarine or butter
5 tablespoons	75ml	Leeks or (medium)
2 tablespoons	30ml	Onions - sliced (medium)
2 tablespoons	30ml	All-purpose flour
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Ground nutmeg
1/8 teaspoon	0.6ml	Pepper
1 cup	237ml	Chicken broth
1 cup	237ml	Milk
3 cups	711ml	Cut-up cooked turkey or --
		Chicken
1/2 cup	73g / 2.6oz	Finely chopped fully cooked
		Smoked ham
1		Diced pimiento - (2 ounces)
		Drained
3 cups	711ml	Hot cooked noodles
1 cup	146g / 5.1oz	Shredded Swiss cheese - (4
1 oz	28g	)

Recipe Instructions

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.

Source:
Franki Papai Secunda

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