Side Dishes
Green Bean and Leek Casserole
Description
With a casserole this good, why wait until the holidays to enjoy it? Keep a few bags of the frozen green beans stashed in your freezer, so you can make this dish for other amazing dinners whenever the mood strikes. It makes a dazzling co-star with Italian beef roast, pork roast , or meatloaf. Or turn an average dinner into something special when you serve it alongside your go-to baked chicken or pork chops. Yum!
Ingredients:
- 2 bags (10 oz each) steam-in-the-bag fresh green beans
- 1/4 cup butter
- 1 large leek (1 lb), cut lengthwise in half, thinly sliced (about 2 1/2 cups)
- 1/4 cup Gold Medal™ All Purpose Flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup milk
- 1/2 cup from 1 carton (32 oz) Progresso™ Classic Chicken Broth
- 1 1/2 cups shredded fontina cheese (6 oz)
- 1/2 cup shredded Parmesan cheese (2 oz)
- 1/2 cup diced red bell pepper
- 3/4 cup from 1 box Progresso™ Italian Style Panko Crispy Bread Crumbs
- 2 tablespoons butter, melted
Directions:
- 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 1/4 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 butter. Sprinkle over casserole.
- Bake uncovered 30 to 35 minutes or until bubbly and topping is golden brown.
