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Green Bean and Leek Casserole

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  • Prep 25 min
  • Total 60 min
  • Servings 12
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This green bean casserole is ready to impress! From our Betty Crocker Christmas Cookbook, we’ve elevated the beloved holiday side dish to 6-star status (never mind the fact we have a 5-star rating, because it’s just that good)! Start by partially cooking frozen steam-in-the-bag whole green beans, for the freshest of flavor (and guaranteed to be perfectly cooked when the casserole is done baking). They get mixed with tender leeks cooked in butter, two rich and decadent cheeses as well as a buttery, crispy seasoned panko topping, for the dreamiest green bean casserole around. This might just be the new holiday tradition!

With a casserole this good, why wait until the holidays to enjoy it? Keep a few bags of the frozen green beans stashed in your freezer, so you can make this dish for other amazing dinners whenever the mood strikes. It makes a dazzling co-star with Italian beef roast, pork roast , or meatloaf. Or turn an average dinner into something special when you serve it alongside your go-to baked chicken or pork chops. Yum!

By Betty Crocker Kitchens
Updated Aug 25, 2024
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Ingredients

  • 2 bags (10 oz each) steam-in-the-bag fresh green beans
  • 1/4 cup butter
  • 1 large leek (1 lb), cut lengthwise in half, thinly sliced (about 2 1/2 cups)
  • 1/4 cup Gold Medal™ All-Purpose Flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup milk
  • 1/2 cup Progresso™ Chicken Broth (from 32-oz carton)
  • 1 1/2 cups shredded fontina cheese (6 oz)
  • 1/2 cup shredded Parmesan cheese (2 oz)
  • 1/2 cup diced red bell pepper
  • 3/4 cup Progresso™ Italian Style Panko Crispy Bread Crumbs
  • 2 tablespoons butter, melted
Make With
Gold Medal Flour

Steps

  •  
    1
    Heat oven to 350°F. Microwave bags of beans on High 3 minutes 30 seconds. Remove beans from bags to large bowl: set aside.
  •  
    2
    Meanwhile, in 12-inch skillet, melt 1/4 cup butter over medium heat. Cook leeks in butter 6 to 8 minutes, stirring occasionally, until tender.
  •  
    3
    Sprinkle flour, salt and pepper over leeks; cook and stir until well blended. Gradually stir in milk and broth. Heat to boiling, stirring constantly; boil 1 minute. Stir in cheeses; cook about 1 minute, stirring constantly, until melted. Pour over green beans in bowl; stir to combine. Stir in bell pepper.
  •  
    4
    Spoon into ungreased 2-quart casserole. In small bowl, mix bread crumbs and 2 tablespoons butter. Sprinkle over casserole.
  •  
    5
    Bake uncovered 30 to 35 minutes or until bubbly and topping is golden brown.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can prep this casserole through Step 4 up to 4 hours before baking. Cover and refrigerate. Uncover and continue as directed—except increase bake time to 45 to 50 minutes.
  • tip 2
    Leeks are grown in sandy soil and require thorough rinsing to remove any soil that could be trapped in the layers. After cutting the leek lengthwise in half, rinse under water or swish in a shallow bowl of water. Slice as directed, using the white and light green portions.
  • tip 3
    What can you do with leftover chicken broth? Keep it on hand to add to other recipes, such as soups or gravy. Store it in the refrigerator to use it within several days. Or freeze it in 1/2- or 1-cup amounts in freezer safe food storage containers. Thaw the portion you need overnight in the refrigerator or give it a quick zap in the microwave on Low (30%) until thawed.

Nutrition

210 Calories, 12g Total Fat, 7g Protein, 17g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving (1/2 Cup)
Calories
210
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
7g
36%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
430mg
18%
Potassium
200mg
6%
Total Carbohydrate
17g
6%
Dietary Fiber
2g
10%
Sugars
3g
Protein
7g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
10%
10%
Calcium
20%
20%
Iron
8%
8%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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