WELSH HAM AND LEEK CASSEROLE

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Welsh Ham and Leek Casserole image

This sounds like a fun and interesting casserole.

Provided by Vicki Butts (lazyme)

Categories     Casseroles

Time 55m

Number Of Ingredients 14

6 small leeks
3 large tomatoes, chopped
1/3 c butter
1 c celery, sliced
12 thin slices deli ham
2 clove garlic, minced
1/4 c all purpose flour
1/2 tsp salt
1/4 tsp white pepper
1/8 tsp ground nutmeg
2 c milk
1/2 c half and half
1 c shredded sharp white cheddar cheese, divided
1/4 c bread crumbs

Steps:

  • 1. To prepare leeks: Remove any withered outer leaves. Cut off 1 inch of leaf tops; discard. Cut off roots, then cut leeks in half crosswise. Make slit down length of each leek half, being careful not to cut through leek completely. Rinse thoroughly. Tie 2 leek halves together with kitchen string; repeat with remaining leeks. Place leeks in Dutch oven; pour in enough lightly salted water to cover. Bring to a boil over high heat. Reduce heat to low; simmer 6 to 8 minutes or until leeks are tender. Drain and pat dry. Remove strings.
  • 2. Preheat oven to 350°F.
  • 3. Place tomatoes in bottom of 13X9-inch baking dish.
  • 4. Melt butter in medium saucepan over medium heat.
  • 5. Add celery; cook 3 minutes or until celery is crisp-tender. Remove celery with slotted spoon; arrange evenly over tomatoes. Reserve butter in saucepan.
  • 6. Wrap 1 ham slice around each leek half. Arrange, seam side down, in single layer in baking dish.
  • 7. Add garlic to reserved butter in saucepan. Cook and stir over low heat 30 seconds. Stir in flour, salt, pepper and nutmeg. Cook 2 minutes, stirring constantly.
  • 8. Gradually whisk in milk and half-and-half until smooth. Cook until mixture boils and thickens, whisking constantly. Remove from heat.
  • 9. Stir in 3/4 cup cheese; continue to stir until cheese melts.
  • 10. Pour cheese sauce evenly over leeks. Sprinkle with remaining 1/4 cup cheese and bread crumbs.
  • 11. Bake 30 minutes or until lightly browned and bubbly.

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