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Leeks Au Gratin

vegetables, side dishes, casseroles

4 medium leeks with tops (about 2
pounds); cut into 1/2-inch
Crumb Topping
1 tablespoon margarine
1 tablespoon plus
1 teaspoon all-purpose flour
1/4 teaspoon salt
1 Dash pepper
2/3 cup skim milk
1/2 cup shredded Gruyere cheese
-- (2 ounces)
2 tablespoons dry bread crumbs
1 teaspoon margarine; melted

Heat 1 inch water to boiling. Add leeks. Cover and cook over medium heat about 5 minutes or until crisp-tender; drain. Heat oven to 325 degrees. Prepare Crumb Topping. Spray shallow 1-quart casserole with nonstick cooking spray. Heat margarine in 2-quart saucepan over low heat. Stir in flour, salt and pepper. Cook over low heat, stirring constantly, until margarine is absorbed; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted. Stir in leeks. Pour into casserole. Sprinkle with Crumb Topping. Bake uncovered about 25 minutes or until heated through. 4 SERVINGS (ABOUT 1/2 CUP EACH) CRUMB TOPPING Mix all ingredients.

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Contributor: Betty Crocker's Low-Fat

Yield: 4 servings

Preparation Time: 0:00

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