1/2cup(125 mL) sliced leeks, white part only (see notes)
2largecarrots, diced
1red bell pepper, seeded & sliced
2cups(500 mL) halved Brussels sprouts
1can(14 oz/398 mL) white beans, drained & rinsed (yields 1 1/4 cups/300 mL cooked beans) (see notes)
2Tbsp(30 mL) butter or margarine
1/4cup(60 mL) all-purpose flour
2tsp(10 mL) dried thyme leaves
1tsp(5 mL) paprika
1 1/2cups(375 mL) no salt added chicken broth
1/2cup(125 mL) cream, 10% MF or higher
1cup(250 mL) shredded Gouda or Havarti cheese, divided
1/2cup(125 mL) fine bread crumbs, such as Panko
Directions
Cook bacon until all the fat is rendered out then set aside.
In a large skillet, over medium, heat canola oil and sauté leeks, carrots, Brussels sprouts and red pepper for about 5 minutes, just until slightly soft and fragrant.
Stir in beans and reserved bacon, then spoon mixture into a 3-4 quart (3-4 L) casserole dish.
Preheat oven to 350°F (180°C).
Into the same skillet, over low heat, add butter or margarine to melt. With a whisk, stir in flour, thyme and paprika, to make a roux. Very slowly, while stirring, add broth and whisk to make a smooth sauce. Stir in cream and 1/2 cup (125 mL) grated cheese to make a smooth, thick sauce.
Pour sauce over vegetable mixture, stir to combine. Sprinkle top of casserole with remaining cheese and bread crumbs.
Place in preheated oven and bake for 30 to 35 minutes, until vegetables are tender and top is golden brown.
Notes
You can substitute chopped yellow onion for the leeks.
White beans include great northern, white kidney, cannellini and navy beans. You could also use Romano beans or chickpeas in this recipe.
We haven’t tried to freeze this casserole, but if you do, please let us know how it turns out!
Can make veggie
Yes, omit the bacon and change the chicken broth to vegetable broth. You may have to adjust the seasoning as omitting the bacon will change the sale content.
1/2cup(125 mL) sliced leeks, white part only (see notes)
2largecarrots, diced
1red bell pepper, seeded & sliced
2cups(500 mL) halved Brussels sprouts
1can(14 oz/398 mL) white beans, drained & rinsed (yields 1 1/4 cups/300 mL cooked beans) (see notes)
2Tbsp(30 mL) butter or margarine
1/4cup(60 mL) all-purpose flour
2tsp(10 mL) dried thyme leaves
1tsp(5 mL) paprika
1 1/2cups(375 mL) no salt added chicken broth
1/2cup(125 mL) cream, 10% MF or higher
1cup(250 mL) shredded Gouda or Havarti cheese, divided
1/2cup(125 mL) fine bread crumbs, such as Panko
1
Cook bacon until all the fat is rendered out then set aside.
2
In a large skillet, over medium, heat canola oil and sauté leeks, carrots, Brussels sprouts and red pepper for about 5 minutes, just until slightly soft and fragrant.
3
Stir in beans and reserved bacon, then spoon mixture into a 3-4 quart (3-4 L) casserole dish.
4
Preheat oven to 350°F (180°C).
5
Into the same skillet, over low heat, add butter or margarine to melt. With a whisk, stir in flour, thyme and paprika, to make a roux. Very slowly, while stirring, add broth and whisk to make a smooth sauce. Stir in cream and 1/2 cup (125 mL) grated cheese to make a smooth, thick sauce.
6
Pour sauce over vegetable mixture, stir to combine. Sprinkle top of casserole with remaining cheese and bread crumbs.
7
Place in preheated oven and bake for 30 to 35 minutes, until vegetables are tender and top is golden brown.
can leftover be frozen
We haven’t tried to freeze this casserole, but if you do, please let us know how it turns out!
Can make veggie
Yes, omit the bacon and change the chicken broth to vegetable broth. You may have to adjust the seasoning as omitting the bacon will change the sale content.