|Leeks/2 medium onions||5 Medium, sliced|
|All purpose flour||2 Tablespoon|
|Ground nutmeg||1⁄4 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)|
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 350Â° oven until cheese is light brown, 25 to 30 minutes.