Leek and ham casserole

Name: Leek and ham casserole
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 thin sticks of leek (leek); 7-10 Tbsp Salt; 100 g Mushrooms; 1 Onion; 1 TABLESPOON Oil; 200 ml Vegetable broth (instant); 150 ml Milk; 150 g Processed cheese; 7-10 Tbsp Pepper; 8 discs cooked ham; 50 g Butter; 100 g Breadcrumbs

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

4 thin sticks of leek (leek)
7-10 Tbsp Salt
100 g Mushrooms
1 Onion
1 TABLESPOON Oil
200 ml Vegetable broth (instant)
150 ml Milk
150 g Processed cheese
7-10 Tbsp Pepper
8 discs cooked ham
50 g Butter
100 g Breadcrumbs

Directions

1
Clean, wash and cut the leek into 8 equal-length sticks. Cook in boiling salted water for about 15 minutes. Clean, clean and slice the mushrooms. Peel and chop onion.
2
Lift the leek out of the water and let it drain. Heat the oil in a saucepan and sauté the onion and mushrooms. Add stock, milk and processed cheese, bring to the boil while stirring. Season with salt and pepper and pour into an ovenproof dish.
3
Wrap 1 slice of ham around each leek. Melt butter in a pan, stir in breadcrumbs and season with salt and pepper. Place the leek sticks in the sauce and cover with the crumbs.
4
Bake in the preheated oven (electric cooker: 250 °C/ convection oven: 225 °C/ gas: level 5) for 10-15 minutes.