Turkey-Leek Casserole Recipe
Ingredients
| Leeks/2 medium onions | 5 Medium, sliced | |
| Butter/Margarine | 2 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| Salt | 1⁄2 Teaspoon | |
| Ground nutmeg | 1⁄4 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Chicken broth | 1 Cup (16 tbs) | |
| Milk | 1 Cup (16 tbs) | |
| Cut up cooked turkey/Chicken | 3 Cup (48 tbs) | |
| Chopped smoked ham | 1⁄2 Cup (8 tbs), fully cooked | |
| Diced pimiento | 2 Ounce, drained | |
| Hot cooked noodles | 3 Cup (48 tbs) | |
| Shredded swiss cheese | 1 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 mg395.6%
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
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.
Chef
