Leek Casserole
Naomi Thomasee
12 slices whole wheat bread, buttered,
crusts removed
|
1 c water
|
¾ c sharp
cheese, grated
|
1 natural
chicken stock cube
|
1 (or more) red
bell pepper, chopped
|
1 c sour cream
|
3
med leeks, sliced
|
1
egg
|
1
clove garlic, crushed
|
pinch
cayenne pepper
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2 T
corn starch
|
|
Line
casserole dish with buttered bread; sprinkle cheese over bread.
Filling: melt 2 T. butter in fry pan, add leeks; cook on low for 15 min.,
until soft.
Stir in pepper and garlic; cook 1 min.
Stir in cornstarch, water and stock cube. Cook on
high, stirring constantly for 3 min. or until it boils and thickens. Stir in sour cream, cool then add egg and
pour into lined casserole dish. I then put crusts on top in a lattice pattern.
Cook uncovered in oven at