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Leek, Mushroom and Cheese Casserole

  • Prep 10 min
  • Total 25 min
  • Ingredients 9
  • Servings 4

Ingredients

1/2
pack Pillsbury™ refrigerated pie crust
3
tablespoons butter
2
large leeks, chopped into small pieces
1
teaspoon dried thyme
1
cup diced mushrooms
1
cup cream
2
large eggs
1
cup Mozzarella cheese, grated
Salt and pepper, to taste

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

This casserole can be also be made with ham or bacon with leeks.

Today’s recipe is ideal for vegetarians and can be served for any occasion, from lunchtime through dinner, for an appetizer or tapas. I try to keep a repertoire of meatless recipes on hand, besides the fact this casserole is so sabroso yet easy to prepare. You’ll be impressed by just how rico this leek, mushroom and cheese casserole is–the fla-vors work together so well. I usually serve my casserole accompanied by a fresh green salad and a glass of crisp white wine.

Directions

  • 1 Roll out the dough over a flat, lightly floured surface. Next, place over a 9-inch pie dish or cut the dough to fit smaller, individual-sized molds. Fold or ‘crimp’ the edge of the casserole crust, then cover and set aside.
  • 2 Separately, melt the butter in a large non-stick skillet over medium heat. Add-in the leeks, thyme and sprinkle a bit of salt and pepper on top. Cook until the leeks are ten-der, but not browned. Make sure to stir frequently for about 10 minutes. Last, combine with the diced mushrooms and continue to sauté for about 3 more minutes. When ready, remove from heat and set aside.
  • 3 Pre-heat the oven to 400 °F. Beat the cream and eggs in a large bowl, then add the cheese, salt and pepper. Finally, combine the sauteed vegetables and cream mixture together; transfer to the prepared pie dish.
  • 4 Bake for 15 minutes or until the casserole is completely cooked in the center. Let stand for five minutes to set before serving.

Today’s recipe is ideal for vegetarians and can be served for any occasion, from lunchtime through dinner, for an appetizer or tapas. I try to keep a repertoire of meatless recipes on hand, besides the fact this casserole is so sabroso yet easy to prepare. You’ll be impressed by just how rico this leek, mushroom and cheese casserole is–the fla-vors work together so well. I usually serve my casserole accompanied by a fresh green salad and a glass of crisp white wine.

Rate and Comment

Erica Dinho Erica Dinho
September 23, 2015

Today’s recipe is ideal for vegetarians and can be served for any occasion, from lunchtime through dinner, for an appetizer or tapas. I try to keep a repertoire of meatless recipes on hand, besides the fact this casserole is so sabroso yet easy to prepare. You’ll be impressed by just how rico this leek, mushroom and cheese casserole is–the fla-vors work together so well. I usually serve my casserole accompanied by a fresh green salad and a glass of crisp white wine.