Leeks – Tomato Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g leek
- 250 g tomato (s)
- 500 ml milk
- 100 g processed cheese (cream)
- 2 tablespoon margarine
- 1 teaspoon basil, dried
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Clean the leek and cut into rings. Cook in salted water for about 5 minutes and then put in a sieve to drain. Wash and slice tomatoes. Heat the milk in a saucepan and dissolve the processed cheese piece by piece while stirring. Bring the cheese sauce to the boil briefly, season with salt and pepper and remove from the heat. Keep stirring during the boil so that nothing builds up.
- Grease a baking dish with half of the margarine and layer in the leeks and tomatoes alternately. Pour the sauce over the vegetables, put the remaining margarine on top and bake in the preheated oven at 200 ° C for 15-20 minutes. Take the casserole out of the oven and sprinkle the basil over it just before serving.
- You can also use fresh basil.
- We always do it with meatloaf with rice or with Wiener schnitzel.
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