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A spoonful of rice casserole.
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Fennel Leek Casserole

Fennel and leeks combine in this cheesy creamy casserole.
Course Side Dish
Cuisine American
Keyword casserole, fennel, Leek
Budget Cheap
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 231kcal

Equipment

  • Large pot
  • Large non-stick skillet
  • Casserole dish

Ingredients

  • 1 large fennel bulb thinly sliced
  • 1 leek cut in half and sliced into ¾" chunks
  • 3 tablespoons butter
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ cup long grain rice
  • cups half and half
  • 1 cup grated Swiss cheese
  • Crushed red pepper

Instructions

  • Cut the green part off the leek and slice the white part in haf lengthwise. Cut into ¾" chunks and separate the pieces.
  • Leeks may contain sand between the leaves so proper washing is important. Wash the leeks thoroughly in a bowl of cold water.
  • Use a slotted spoon to lift the leeks from the water. Do not pour the water off as any sand in the bottom of the bowl with stick back to the leeks.
  • Drain the leeks on paper towels. Slice the fennel bulb.
  • Bring 5 cups of water to a full boil. Add the long grain rice and cook for five minutes, then drain.
  • Melt the butter in a non-stick skillet over low-medium heat. Add the leeks, fennel, salt, and pepper.
  • Cook, stirring frequently until the fennel and leeks are just beginning to soften. Pour in the drained rice and half and half, stirring to combine.
  • Fold in the grated Swiss cheese and pour everything into a buttered casserole dish. Sprinkle a few crushed red pepper flakes over the top.
  • Bake in a 350 degree oven for one hour. Serve piping hot from the oven.

Nutrition

Calories: 231kcal | Carbohydrates: 20g | Protein: 8g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 507mg | Potassium: 259mg | Fiber: 2g | Sugar: 1g | Vitamin A: 720IU | Vitamin C: 7mg | Calcium: 205mg | Iron: 1mg