Leek and Tomato Casserole

leek and tomato casserole

Leek and Tomato Casserole

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Serve this easy-to-make vegetable dish on its own or with roast beef or pork.Top and tail leeks; slit them down almost to base. Fan out under cold running water to rinse off all dirt.
Servings: 4
Calories: 206


  • 2 large leeks trimmed, washed and cut into 1 inch pieces
  • 2 large onions cut into eighths
  • 14 oz can tomatoes
  • 1 tablespoon chopped parsley
  • 1 bay leaf
  • 2 cloves garlic crushed (optional)
  • 1 teaspoon salt
  • freshly ground black pepper
  • 1/4 pint chicken or vegetable stock
  • 4 tablespoons vegetable oil
  • 1 tablespoon lemon juice
  • pinch of dried thyme


  • Heat the oven to l80C/350/Gas4.
  • Put all the ingredients into a large bowl and mix well. Turn into a large ovenproof dish or casserole, cover and cook in the oven for 1 1/2 - 2 hours, until tender. Serve hot.
Calories: 206 kcal
Carbohydrates: 20 g
Protein: 3 g
Fat: 14g
Saturated Fat: 2 g
Trans Fat: 1 g
Sodium: 843 mg
Potassium: 467 mg
Fiber: 4 g
Sugar: 9 g
Vitamin A: 1107 IU
Vitamin C: 22 mg
Calcium: 78 mg
Iron: 2 mg
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