Creamy Cheesy Mushroomy Leeky Red Peppery Casserole
Indulge in the ultimate comfort food with this Creamy Cheesy Mushroomy Leeky Red Peppery Casserole—a delightful harmony of rich flavors and textures baked to bubbly perfection. This casserole combines tender sautéed leeks, earthy mushrooms, and sweet roasted red peppers smothered in a velvety cheese sauce made with sharp cheddar and Parmesan. The creamy base, infused with hints of garlic and thyme, is crowned with golden, crispy panko breadcrumbs, adding the perfect crunch to every bite. Ideal for family dinners or potluck gatherings, this hearty dish is easy to prepare and irresistibly satisfying. Pair it with a crisp green salad or crusty bread for a meal that’s pure comfort on a plate. Perfect keywords for search include "cheesy vegetable casserole," "easy comfort food," and "baked leek and mushroom recipe."
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large (white and light green parts only) leeks
- 3 minced garlic cloves
- 10 ounces (button or cremini, sliced) mushrooms
- 2 large (jarred or homemade, chopped) roasted red peppers
- 3 tablespoons all-purpose flour
- 2.5 cups whole milk
- 1 cup heavy cream
- 1.5 cups (shredded) sharp cheddar cheese
- 0.5 cup (grated) Parmesan cheese
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
- 1 cup panko breadcrumbs
- 2 tablespoons (chopped, optional for garnish) fresh parsley
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish with butter or nonstick spray.
Slice the leeks lengthwise, rinse thoroughly to remove any grit, and thinly slice the clean parts. Pat them dry.
Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium heat.
Add the sliced leeks and sauté for 3-4 minutes until they soften slightly. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the mushrooms to the skillet, sprinkle with a pinch of salt, and cook for 6-8 minutes until they've released their moisture and are tender.
Stir in the chopped roasted red peppers, cook for 1 more minute, and transfer the mixture to a bowl. Set aside.
In the same skillet, melt the remaining tablespoon of butter. Sprinkle the flour over the melted butter and whisk continuously for 1-2 minutes to form a roux.
Gradually whisk in the milk and cream, ensuring there are no lumps. Bring the mixture to a simmer and cook for 3-4 minutes, stirring frequently, until it thickens.
Lower the heat and stir in the cheddar cheese and Parmesan cheese until melted and smooth.
Season the sauce with salt, pepper, and thyme. Adjust seasoning to taste.
Remove from heat and carefully fold in the mushroom, leek, and red pepper mixture until evenly coated.
Pour the mixture into the prepared casserole dish and spread it out evenly.
Top with the panko breadcrumbs and press down gently. Optionally, sprinkle some additional Parmesan cheese over the breadcrumbs for an extra cheesy topping.
Bake the casserole in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy.
Remove from the oven and let the casserole cool for 5-10 minutes before serving.
Garnish with freshly chopped parsley, if desired, and serve warm. Enjoy!
Nutrition Facts
Calories |
3202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.8 g | 298% | |
| Saturated Fat | 129.5 g | 648% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 632 mg | 211% | |
| Sodium | 6090 mg | 265% | |
| Total Carbohydrate | 161.0 g | 59% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 51.6 g | ||
| Protein | 105.2 g | 210% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 2701 mg | 208% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 3260 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
