Green bean leek casserole

who needs a green bean casserole, I got it for you, its made with leeks, and this base is not from a can, a lot better and delicious for you. so enjoy making this easy side dish and I will have last minute ideas tomorrow so stay tuned tomorrow






Green bean leek casserole

2 lbs green beans trimmed
2 tbl butter
1 pkg sliced white mushrooms rinsed
1 leeks white and light green only sliced, soaked in water to get the sand out
2 tbl all purpose flour
1 cup chicken broth
1/2 cup heavy cream
2 tsp worcestirshire sauce
4 oz gouda cheese shredded 1 cup
for leek topping (you can do this on the day of thanksgiving)
canola oil
1 leek, green and white only cut into 2 inch long matchstick pieces like you are making shoestring potatoes

in a large pot of boiling salted water cook green beans over medium high heat until just tender 5 minutes drain place onto a baking pan
meanwhile in a large skillet melt butter over medium high heat. add sliced mushrooms and leek and cook stirring occasionally until softened and golden 5 minutes. sprinkle flour over mixture. cook stirring until flour is absorbed 1 minute gradually stir in broth and cream stir in worcestirshire sauce bring to a boil then reduce heat and simmer for 2 minutes or until thickened remove from heat stir in cheese pour over green beans in a baking sheet toss slightly, (I made it ahead and you can do this the day before cover with plastic after cooling completely and cover with foil on top) the next day preheat oven to 375  bring casserole up to room temp take the cover off from last night as it oven heats up. cover with a fresh sheet of foil and bake for 30 minutes remove foil and bake for 10 more minutes if desired topped with fried leeks
to fry leeks in a non stick skillet heat about 1" of oil over high heat add leeks in batches cook stirring ocassionally until crisp 1-2 minutes drain on paper towels and top with the casserole

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