Description
Vegetable casserole with meat stuffing is a lovely dish suitable for those who likes simple and healthy food. For fullness in a casserole of vegetables add ground beef, and Golden savory crust adds cheese, grated with a coarse grater.
Ingredients
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Zucchini
1 piece
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Carrots
1 piece
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Potatoes
3 piece
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Minced meat
400 g
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Garlic
3 tooth
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Onion
1 piece
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Tomato
1 piece
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Red onion
0.5 piece
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Black pepper
-
Dressing
100 g
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Chicken egg
3 piece
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Sour cream
150 g
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Cheese
100 g
Cooking
High-temperature the baking pan grease is not necessary, young vegetables so juicy in the process of heat treatment to the walls of the cookware will not stick. Peeled potatoes grate and spread evenly on the surface of the mold. Season with a little salt.
The next layer is ground beef (I minced beef + pork). In minced add to taste ground black pepper.
Chop the garlic and sprinkle it on the meat.
Slice onions into thin half-rings. Put meat on top of meat.
Now you need to prepare the fill for casseroles. Mix the eggs, sour cream, cheese, and dressing for the pickle, MAGGI.
All the ingredients are thoroughly whisk with a fork.
Meat layer then pour prepared filling. Enough to use half and the rest will go to the final layer of vegetable casseroles.
Young zucchini and carrots grate on medium grater and place on the filling (I laid out the strips, alternating carrots with zucchini).
The vegetables then pour the remaining filling. The edges of the form I put the tomatoes and red onion roughly chopped.
Bake in the oven at 190 degrees for about 50 minutes under foil, then remove foil (if desired, casserole sprinkle with grated cheese and bake another 10 minutes). Bon appetit!
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