Casseroles

Saucepan of leeks and potatoes au gratin

1
8
4 Whites of leeks means (thin slices)
8 cups spinach dwarves
1 tablespoon fresh thyme chopped
3 tablespoon vinaigrette herbs conventional Kraft
2 sweet potatoes medium peeled, mid-cooked and cut into slices 1/4 inch
1 cup grated cheese Italiano
4 cheese from Kraft
3 potatoes for the oven medium peeled, mid-cooked and cut into slices 1/4 inch
1 cup milk
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup parmesan cheese grated
STEP 1 Preheat the oven to 400 degrees F. In a large frying pan, cook the leeks, spinach and thyme in the vinaigrette, on medium heat for 5 to 6 minutes or until the leeks are tender, stirring frequently. STEP 2 Toggle in layers the sweet potatoes, the mixture of leeks, 1/2 cup of the grated cheese and the potatoes in a greased flat of 2 l ranging from the oven. Mix the milk, salt and pepper; pour over vegetables. Garnish with the rest of the grated cheese and the parmesan cheese. Cover. STEP 3 Bake in the oven 45 minutes; uncover and bake for another 15 minutes or until the vegetables are tender and the top is slightly browned.
Nutritions

Calories
176

Sodium
680mg
28% DV

Fat
6g
9% DV

Protein
8g
17% DV

Carbs
26g
9% DV

Fiber
2g
10% DV

Slow Cooker Black Bean and Corn Salsa Chicken is such an easy dump-and-go slow cooker recipe.You can serve it over rice, in tortillas, with chips, or eat it like chili. We love it. Also, this recipe can easily be doubled. We like to double the recipe and save half of it for a later date. ...

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