Leeks – Tomato Casserole

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.