Ingredients:
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Prep: 27 mins Bake: 20 mins Oven: 400 degrees F Makes: 6 Servings Bias-cut leeks into 1/4-inch slices. Rinse slices under cold running water to remove any remaining sand; drain well. Set aside (you should have about 3 cups sliced leeks). In large skillet; set aside. In the same skillet cook mushrooms over medium heat for 3 to 5 minutes or just until tender. Add wine. Bring mixture just to boiling; reduce heat. Cook for 4 to 5 minutes or until most of the liquid has evaporated, stirring occasionally. Add cream, salt, and nutmeg. Return to boil. Cook and stir mushroom mixture for 3 minutes or until slightly thickened (you should have about 3/4 cup). Add leeks to mushroom mixture. Transfer to a lightly greased 1-quart casserole. Top with bread crumbs and cheese. Bake, uncovered, in a 400 degrees oven for 20 to 25 minutes or until heated through and topping is golden. Serve immediately. **Note: Use a blender or food processor to make fluffy soft bread crumbs. One slice yields 3/4 cup crumbs. **Nutrition Facts per serving: 187 cal., 14g total fat (7 g sat. fat), 44 mg chol., 175 mg sodium, 10 g carbo., 3 g fiber, 3 g pro. This recipe found in the Better Homes and Gardens: Biggest Book of Casseroles |
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