Turkey and Leek Casserole

• 2 tablespoons Margarine or butter
• 5 medium Leeks or
• 2 medium Onions -- 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 or -- Chicken
• 1/2 cup Finely chopped fully cooked -- Smoked ham
• 1 Jars (2 ounces) diced pimiento -- Drained
• 3 cups Hot cooked noodles
• 1 cup 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.