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Prep 15min
Total50min
Servings8
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Ingredients
8
medium leeks with tops (3 lb)
2
tablespoons butter or margarine
2
tablespoons plus 2 teaspoons Gold Medal™ all-purpose flour
1/2
teaspoon salt
1/8
teaspoon pepper
1 1/3
cups milk
1
cup shredded Gruyère cheese (4 oz)
1/4
cup Progresso™ dry bread crumbs (any flavor)
2
teaspoons butter or margarine, melted
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Steps
1
Heat oven to 325°F. Grease bottom and side of shallow 2-quart casserole. Cut leeks into 1/2-inch pieces. In 3-quart saucepan, heat 2 inches water to boiling. Add leeks. Cover and cook over medium heat about 5 minutes or until crisp-tender; drain.
2
In 2-quart saucepan, melt 2 tablespoons butter over low heat. Cook flour, salt and pepper over low heat, stirring constantly, until smooth and bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted. Stir in leeks. Pour into casserole.
3
In small bowl, mix bread crumbs and 2 teaspoons butter until crumbly. Sprinkle evenly over casserole.
4
Bake uncovered about 25 minutes or until golden brown.
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To clean leeks, cut stalks lengthwise in half; rinse under cold water, separating leaves to remove sand and dirt.
When you’re looking for leeks, choose those that have a crisp, bright green top and blemish-free white bulb.
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Nutrition Facts
Serving Size:1 Serving
Calories
160
Calories from Fat
80
Total Fat
9 g
Saturated Fat
5 g
Cholesterol
25 mg
Sodium
270 mg
Potassium
330 mg
Total Carbohydrate
13 g
Dietary Fiber
2 g
Protein
8 g
% Daily Value*:
Vitamin A
14%
14%
Vitamin C
14%
14%
Calcium
24%
24%
Iron
8%
8%
Exchanges:
3 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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