Potato-Leek Casserole
Buttery Corn and Asparagus
Ingredients
- 1 (24-oz) pkg frozen steam-and-mash potatoes
- 4 leeks, cleaned and sliced (use green and white parts)
- 2 Tbsp olive oil
- ½ cup organic panko breadcrumbs
- ½ tsp garlic salt
- ⅛ tsp pepper
- ½ cup sour cream
- 1 cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 350°F. Cook potatoes according to package directions, using recommended milk and butter.
- Cook leeks in hot oil in a large ovenproof skillet over medium heat 6 minutes or until just beginning to soften, stirring occasionally. Stir in ¼ cup panko, garlic salt, and pepper; cook 1 minute.
- Stir potatoes and sour cream into leeks mixture; sprinkle with ¼ cup panko and cheese.
- Bake 15 minutes or lightly browned and bubbly. Serve half of casserole. Cover and refrigerate remaining casserole for another meal.
Side Dish Ingredients
- 1 (10-oz) pkg frozen corn kernels
- 1 Tbsp butter
- 1 (10-oz) pkg asparagus
- 1½ Tbsp vegan olive oil vinaigrette
Side Dish Instructions
- Cook corn according to package directions; stir in butter. If desired, season with salt and pepper to taste.
- Meanwhile, cook asparagus according to package directions. Toss asparagus with vinaigrette.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 3 | |
| Calories |
264
|
198
|
462
|
| Fat (g) | 4 | 10 | 14 |
| Sat. Fat (g) | 5 | 3 | 8 |
| Protein (g) | 13 | 5 | 18 |
| Carb (g) | 34 | 26 | 60 |
| Fiber (g) | 4 | 3 | 7 |
| Sodium (mg) | 756 | 75 | 831 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
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