Thursday, January 3, 2013

Creamy, Cheesy Potato Leek Casserole

What I love most about casseroles is that they can feed you for a week. They also always taste better the next day. This hearty one may not last too long in your fridge. If you're in the mood fora soul-warming soup, try this potato leek soup.

9 medium-sized potatoes, sliced
2 leeks, chopped
1 grated carrot
2 cups chopped celery
4 cups sliced mushrooms
1 1/2 cups chopped onion
2 teaspoons chopped garlic
1 tablespoon each, butter & oil

4 ounces cream cheese, softened
1/2 cup sour cream
1/2 cup whipping cream
1 1/2 cups grated parmesan cheese
1 1/2 cups shredded mozzarella or jack cheese
1 teaspoon dried oregano

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