A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Turkey and Leek Casserole
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serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
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 black 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 jar (2 ounce size) diced pimiento, drained
3 cups hot cooked noodles
1 cup shredded Swiss cheese
directions
Heat oven to 350 degrees F.
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.
added by
neris
nutrition data
Nutritional data has not been calculated yet.
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