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Turkey and Leek Casserole
This flavorful turkey casserole is a great way to use leftover turkey, or use chicken instead. A little ham and shredded Swiss cheese make this casserole extra special.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Ingredients:
- 2 tablespoons butter
- 5 medium leeks or 2 medium sweet onions, thinly sliced
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon pepper
- 1 cup chicken broth
- 1 cup milk
- 3 cups cut-up cooked turkey
- 1/2 cup finely chopped fully cooked smoked ham
- 1 jars (2 ounces) diced pimiento, drained
- 3 cups hot cooked medium egg noodles (about 10 to 12 ounces)
- 1 cup shredded swiss cheese
Instructions:
Heat oven to 350° F.. Heat butter in large saucepan over
medium heat. Cook leeks in the butter, stirring frequently, for about 7 minutes, 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. Return to the heat and continue cooking, stirring constantly, until the mixture comes to a boil. Continue cooking, stirring, for 1 minute.
Stir in turkey, ham and pimiento.
Spread about half of the turkey mixture in a lightly buttered 2 1/2-quart baking dish. Spread noodles over turkey
mixture. Top with remaining turkey mixture then sprinkle with cheese.
Bake uncovered for 25 to 30 minutes or until cheese is light brown.
Serves 6.
