Leek Casserole

Naomi Thomasee

 

12 slices whole wheat bread, buttered, crusts removed

1 c water

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

            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 350 F for 30 min. I usually add more leeks and pepper than this if I have them.