Utah Baked Leek Casserole
From chefmeow 15 years ago
- 60 minutes to make
- Serves 4
UTAH BAKED LEEK CASSEROLE This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Elmquist Estate in Heath, Texas in 1981.
Ingredients
- 8 large leeks shopping list
- 1 small white onion shopping list
- 1/3 cup butter shopping list
- 2 cups tomato juice shopping list
- 1 teaspoon lemon juice shopping list
- 1 teaspoon worcestershire sauce shopping list
- 1/2 teaspoon granulated sugar shopping list
- 1 teaspoon salt shopping list
- 1 teaspoon freshly ground black pepper shopping list
How to make it
- Preheat oven to 350.
- Prepare leeks and keep them whole.
- Skin onion and chop finely.
- Melt 1/2 of the butter and fry leeks and onion until onion is transparent.
- Transfer to ovenproof casserole which will hold the leeks in 2 layers.
- Pour tomato juice over leeks.
- Combine Worcestershire sauce, lemon juice and sugar and mix well.
- Drizzle over tomato juice then dot with remaining butter then cover and bake 1 hour.
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