Leek and Squash Casserole

Apr 23

LEEK AND SQUASH CASSEROLE: MEDITERRANEAN COMFORT FOOD WITH LAYERS OF FLAVOUR

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Sometimes, the best comfort food comes in layers.

This Leek and Squash Casserole is one of those dishes that bring together simple ingredients in a way that feels hearty, satisfying, and nourishing all at once.

Leeks are often used in Turkish cuisine, but pairing them with squash in a rich, savoury casserole makes this dish a delicious twist on tradition. The sweetness of leeks and squash balances beautifully with the bold, spiced ground beef, while the creamy béchamel sauce ties everything together. Topped with golden-baked mozzarella, this dish is guaranteed to impress.

If you’re looking for a meal that warms the whole household, this layered masterpiece is a must-try. Prepare the vegetables a day ahead for an effortless dinner, then simply layer, bake, and enjoy the irresistible flavours of this dish.

Ingredients

For the Vegetable Mixture:

1 kg leeks
1 kg squash
½ cup olive oil (divided: ¼ cup for leeks, ¼ cup for squash)
1 tsp salt (divided: ½ tsp for leeks, ½ tsp for squash)

For the Ground Beef Mixture:

800 g ground beef
2 tomatoes, diced
1 large onion, diced
½ cup olive oil
2 eggs
½ tsp salt
1 tsp ground black pepper
½ tbsp coriander
½ tbsp red pepper flakes
1 tbsp dried oregano
1 cup breadcrumbs

For the Béchamel Sauce:

Recipe for Béchamel Sauce on Fairies’ Cuisine YouTube Channel.

Directions

PREPARING THE VEGETABLES

Wash the leeks and squash thoroughly.
Trim the root ends and tough outer leaves of the leeks, then cut them into small pieces.
Soak the diced leeks in a bowl of water for 20-30 minutes to remove dirt and grit, then drain well.
Heat ¼ cup olive oil in a large pot over medium heat, add the leeks, and cook for 30 minutes, stirring occasionally, until soft and most of the moisture has evaporated.
If not using immediately, store the cooked leeks in the fridge.
Trim the stems of the squash, then grate the squash.
Heat ¼ cup olive oil in a large pot over medium-high heat.
Squeeze out excess moisture from the grated squash, then add to the pot. Cook for 8-10 minutes, stirring continuously.
Drain any remaining moisture through a strainer and set aside.

PREPARING THE GROUND BEEF MIXTURE

Peel, wash, and dice the onion.
Wash, peel, and dice the tomatoes.
Heat ½ cup olive oil in a large pot over medium-high heat.
Add the onions and sauté for 3-4 minutes, until softened.
Add the ground beef, breaking it apart with a spatula, and cook until browned.
Stir in the diced tomatoes, black pepper, coriander, red pepper flakes, and salt.
Cook until all the juices have evaporated. Let cool to room temperature.

BÉCHAMEL SAUCE

Prepare the béchamel sauce using the recipe on Fairies’ Cuisine YouTube Page.

ASSEMBLING THE CASSEROLE

Once the ground beef mixture has cooled, add 2 eggs, dried oregano, and breadcrumbs, then mix well.
In a baking dish, spread the ground beef mixture evenly as the first layer, pressing it down gently.
In a separate bowl, mix the cooked leeks and squash with 1 tsp salt and ~2 cups of béchamel sauce.
Spread the vegetable mixture evenly over the ground beef layer.
Pour the remaining béchamel sauce over the top, smoothing it with a spatula.

BAKING

Preheat the oven to 400℉ (200℃).
Bake the casserole for 45-50 minutes, until bubbling.
Sprinkle grated mozzarella over the top and return to the oven for 8-10 minutes, until golden brown.
Let the casserole rest for 8-10 minutes before serving.

SERVING

Serve the Leek & Squash Casserole hot. Garnish with fresh dill and cherry tomatoes for added brightness. Pair with a fresh salad or warm crusty bread for a complete meal.

Enjoy this hearty, flavourful dish that brings together the best of wholesome vegetables, aromatic spices, and comforting béchamel sauce!

[Notes from the Kitchen]

Plan Ahead: The vegetables can be cooked a day in advance to make assembly easier. Simply store them in the fridge and bring to room temperature before using.
Draining the Squash: Grated squash releases a lot of moisture, which could make the casserole watery. Always squeeze out excess liquid before cooking.
Layering Tip: Pressing down the ground beef layer slightly ensures the casserole holds its shape when sliced.
Béchamel Sauce Variations: For extra depth of flavour, you can add a pinch of nutmeg to the béchamel sauce.
Cheese Options: While mozzarella provides a mild, creamy topping, you can experiment with other cheeses, like kaşar (fatty melting cheese) or Gruyère, for a stronger flavour.
Leftovers & Storage: This casserole stores well in the fridge for up to 3 days and reheats beautifully. If making ahead, wait to add the cheese until reheating to keep it fresh and melty.

With its tender leeks, rich ground beef, and silky béchamel, this casserole is a dish to gather around. Whether you prepare it for a cozy family dinner or a festive meal with guests, its savory depth and creamy texture will make it a household favourite.

Afiyet olsun!

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