Turkey-Leek Casserole Recipe

Summary

Difficulty LevelMediumHealth IndexAverage
CuisineCourse
Main IngredientInterest Group

Ingredients

 Leeks/2 medium onions5 Medium, sliced
 Butter/Margarine2 Tablespoon
 All purpose flour2 Tablespoon
 Salt1⁄2 Teaspoon
 Ground nutmeg1⁄4 Teaspoon
 Pepper1⁄8 Teaspoon
 Chicken broth1 Cup (16 tbs)
 Milk1 Cup (16 tbs)
 Cut up cooked turkey/Chicken3 Cup (48 tbs)
 Chopped smoked ham1⁄2 Cup (8 tbs), fully cooked
 Diced pimiento2 Ounce, drained
 Hot cooked noodles3 Cup (48 tbs)
 Shredded swiss cheese1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 4908 Calories from Fat 1092

% Daily Value*

Total Fat 124 g191.2%

Saturated Fat 57.5 g287.3%

Trans Fat 0.3 g

Cholesterol 1186.9 mg

Sodium 3873.7 mg161.4%

Total Carbohydrates 583 g194.2%

Dietary Fiber 42.2 g168.7%

Sugars 83.8 g

Protein 359 g718.1%

Vitamin A 510.2% Vitamin C 280.1%

Calcium 229.4% Iron 297.5%

*Based on a 2000 Calorie diet

Directions

Cook and stir leeks in margarine in 3-quart saucepan over medium heat until tender, about 5 minutes.
Blend in flour, salt, nutmeg and pepper.
Cook over low heat, stirring constantly, until bubbly; remove from heat.
Stir in chicken 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, 9x9x2 inches, or 2 1/2-quart casserole.
Spoon noodles over turkev mixture; top with remaining turkey mixture.
Sprinkle with cheese.
Cook uncovered in 350° oven until cheese is light brown, 25 to 30 minutes.
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