This Creamy Baked Vegetable and Minced Meat Casserole combines sliced potatoes, sautéed vegetables, seasoned minced meat, and a creamy mushroom sauce, all finished with melted cheese. It is layered in one dish and baked until golden and set, making it suitable for both family meals and meal prep.
Ingredients
- Vegetable oil, for frying and greasing
- 4 medium potatoes, peeled and sliced
- 2 eggs
- Salt, to taste
- 1 medium carrot, grated
- 1 zucchini, sliced
- 1 bell pepper, chopped
- 300 g minced meat, beef, pork, or mixed
- Black pepper, to taste
- 1 tomato, sliced
- 1 teaspoon paprika
- 1 tablespoon butter
- 3 cloves garlic, minced
- 150 g champignon mushrooms, sliced
- 150 ml cream
- Fresh dill, chopped
- 80 g hard cheese, grated
- 1 small zucchini, sliced for layering
- 100 g mozzarella cheese, shredded
Instructions
1. Prepare the Potatoes
Slice the potatoes into thin rounds. Heat vegetable oil in a skillet and lightly cook the slices until just tender but not browned. Season with salt and set aside.
2. Cook the Vegetables
In the same pan, sauté the grated carrot and sliced zucchini until slightly softened. Add the chopped bell pepper and cook for another 2 minutes. Remove from heat and set aside.
3. Cook the Minced Meat
In a separate pan, heat a little oil and cook the minced meat until browned. Season with salt, black pepper, and paprika. Stir in the sliced tomato and cook briefly until softened. Remove from heat.
4. Prepare the Mushroom Sauce
In another pan, melt butter and sauté the garlic until fragrant. Add sliced mushrooms and cook until they release moisture and begin to brown. Pour in the cream and simmer for a few minutes until slightly thickened. Season with salt and pepper, then stir in chopped dill.
5. Assemble the Casserole
Preheat the oven to 180°C (360°F). Grease a baking dish.
Layer the ingredients in this order:
- Potatoes on the bottom
- Sautéed vegetables
- Minced meat mixture
- Creamy mushroom sauce
- Additional thin zucchini slices
6. Add Cheese
Sprinkle grated hard cheese over the top, followed by shredded mozzarella.
7. Bake
Bake for about 40 minutes, until the top is golden and bubbling.
8. Rest and Serve
Let the casserole rest for 10 minutes before slicing. Garnish with fresh dill or parsley if desired.
Approximate Nutritional Information (Per Serving)
- 520 kcal
- 27 g protein
- 30 g fat
- 32 g carbohydrates
- 4 g fiber
Storage
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven at 170°C (340°F) for 10 to 15 minutes. The casserole can also be frozen after cooling completely.
This layered casserole combines vegetables, meat, cream, and cheese into a balanced baked dish that can be adjusted with different vegetables or cheeses depending on preference.
