Leek Casserole
Leeks have long been used in Europe. Americans are just getting used to them. They look like large oversized green onions. Soups may be the most popular use of leeks, but new food combinations are bringing the leek limelight. Leeks are readily available year-round in most markets. If you haven’t yet tried cooking them at home, it’s time you enjoyed their subtle, sweet flavor. Try this leek casserole, I promise you will like it.
Yield: 6
Materials
- 1/2 cup of bouillon
- 1 egg
- 1 tsp.salt
- 1/2 tsp nutmeg
- 1 tsp. curry
- 1 tsp. paprika
- 1/4 tsp. Italian Seasoning
- 1 tbsp chicken base
- 1/2 tsp black pepper
- 1 tbsp. cornstarch
- 2 leeks
- 1/2 green bell pepper
- 1/2 red bell pepper
- 1 tray of ground beef
- 8 cooked potatoes
- 1 cup shredded cheese
Instructions
- Preheat oven to 375F. Grease the oven dish with margarine or butter.
- Mix 1/2 cup of bouillon, 1 egg, 1tsp.salt, 1/2 tsp nutmeg, 1tsp. curry, 1 tsp. paprika, 1/4 tsp. Italian Seasoning, 1 tbsp chicken base, 1/2 tsp black pepper and 1tbsp. cornstarch mix it together.
- Peel and cook the potatoes for about 10 minutes, so they won’t be all the way done. After they are cooked slice them up and set aside.
- Cut and wash the leeks and dry spin them in the salad spinner. Cutup the bell-peppers and set aside.
- Cook the ground beef till done. Layer the casserole dish with the ground beef then add the leeks and the bell-peppers. Then layer with the cooked potatoes. Pour over the bouillon mixture. Top it off with the shredded cheese.
- To make the foil not stick to the dish spray some oil on the foil before you cover the dish. Cook in the oven for 50 min. and let it rest for 10 min.