Green Bean and Leek Casserole
Ingrediënten
- 2 bags 12 oz each steam-in-the-bag fresh green beans
- ¼ cup butter
- 1 large leek 1 lb, cut lengthwise in half, thinly sliced (about 2½ cups)
- ¼ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup milk
- ½ cup chicken broth
- 1½ cups shredded fontina cheese 6 oz
- ½ cup shredded Parmesan cheese 2 oz
- ½ cup diced red bell pepper
- ¾ cup Italian-style panko crispy bread crumbs
- 2 tablespoons butter melted
Instructies
- Heat oven to 350°F.
- Microwave bags of beans on High 3 minutes 30 seconds.
- Remove beans from bags to large bowl; set aside.
- Meanwhile, in 12-inch skillet, melt ¼ cup butter over medium heat.
- Cook leeks in butter 6 to 8 minutes, stirring occasionally, until tender.
- Sprinkle flour, salt and pepper over leeks; cook and stir until well blended.
- Gradually stir in milk and broth.
- Heat to boiling, stirring constantly; boil 1 minute.
- Stir in cheeses; cook about 1 minute, stirring constantly, until melted.
- Pour over green beans in bowl; stir to combine.
- Stir in bell pepper.
- Spoon into ungreased 2-quart casserole.
- In small bowl, mix bread crumbs and 2 tablespoons melted butter.
- Sprinkle over casserole.
- Bake uncovered 30 to 35 minutes or until bubbly and topping is golden brown.
Notes / Tips / Wine Advice:
Make-Ahead Magic
You can prep this casserole through Step 4 up to 4 hours before baking. Cover and refrigerate. Uncover and continue as directed—except increase bake time to 45 to 50 minutes.
Kitchen Secrets
Leeks are grown in sandy soil and require thorough rinsing to remove any soil that could be trapped in the layers. After cutting the leek lengthwise in half, rinse under water or swish in a shallow bowl of water. Slice as directed, using the white and light green portions.
Nutritional Information
Calories: 210 kcal
