We added pimientos for a kick of heat and a pop of color, but sun-dried tomatoes will work too.
- 4 leeks thoroughly rinsed and sliced into thin rounds
- 3 cloves garlic minced
- 4 tbsp. butter
- 4 tbsp. flour
- 2 c. whole milk
- 1 c. shredded Gruyère cheese
- 1 (4 oz.) jar sliced pimientos drained
- 2 lb. green beans trimmed
- 1 c. panko bread crumbs
Heat oven to 375 degrees Fahrenheit. In skillet over medium heat, cook leeks and garlic in butter 5 minutes or until starting to soften. Whisk in flour; cook 2 minutes Add milk; let simmer 2 minutes or until thickened, stirring constantly. Remove from heat; stir in cheese. Season to taste with salt and pepper.
Add pimientos and green beans to cheese mixture; stir to coat. Pour into greased 2-quart casserole dish; sprinkle with bread crumbs. Cover dish with foil. Bake 40 minutes or until bubbly and golden brown, removing foil during last 10 minutes of baking.
Per serving: Cal. 281 Pro. 11g Carb. 27g Fiber 4g Sug. 6g Chol. 48mg Sod. 552mg Total fat: 15g Sat. 9g Trans. 0g