Green Beans with Leeks

 

1/4

cup butter or margarine

2

medium leeks (3/4 lb), rinsed, white part and some of the green thinly sliced (about 2 cups)

1/4

cup Gold Medal® all-purpose flour

1/4

teaspoon salt

1/4

teaspoon pepper

1 3/4

cups Progresso® chicken broth (from 32-oz carton)

1/3

cup Parmesan cheese

1/4

teaspoon ground nutmeg

1

bag (12 oz) Green Giant® frozen cut green beans, thawed

1/2

cup French-fried onions (from 2.8-oz can)

• 1 Heat oven to 350°F. In 12-inch skillet, heat butter over medium heat. Add leeks; cook 5 to 7 minutes, stirring occasionally, until leeks are tender and soft.
• 2 Stir in flour, salt and pepper, using wire whisk. Cook, stirring constantly, until mixture is smooth and bubbly. Gradually stir in broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese and nutmeg. Cook 1 to 2 minutes, stirring occasionally, until cheese is melted. Stir in green beans. Pour mixture into ungreased 1 1/2-quart casserole. Sprinkle with onions.
• 3 Bake 20 to 25 minutes or until bubbly.