End of the Week Casserole
5.0 · 1 rating(1)
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A versatile layered casserole with potatoes, vegetables, a chosen meat addition, and bechamel sauce.
It is a practical way to use products left in the fridge while keeping the dish coherent and filling.
Total0:5050 min
Prep0:2020 min
Wait0:3030 min
Servings44
Per serving650 kcal650 kcal
Ingredients
Preparation
Potato5 pcs
Oilfor frying
Leek2 pcs
Carrot2 pcs
Vegetable(e.g. Green pea, Green bean, Zucchini)
Charcuterie(e.g. Sausage, Ham, Frankfurters)
Butter1 tsp
Semi-hard cheese(e.g. Gouda, Edam, Emmental, Manchego)200 g
Mozzarella50 g
Fresh herb(e.g. Dill, Coriander, Parsley)
Red onion1 pc
Bechamel Sauce
Butter2 tbsp
Flour1 tbsp
Milk1 cup
Salt and pepper
Nutmegto taste
Ingredients
Preparation
Potato5 pcs
Oilfor frying
Leek2 pcs
Carrot2 pcs
Vegetable(e.g. Green pea, Green bean, Zucchini)
Charcuterie(e.g. Sausage, Ham, Frankfurters)
Butter1 tsp
Semi-hard cheese(e.g. Gouda, Edam, Emmental, Manchego)200 g
Mozzarella50 g
Fresh herb(e.g. Dill, Coriander, Parsley)
Red onion1 pc
Bechamel Sauce
Butter2 tbsp
Flour1 tbsp
Milk1 cup
Salt and pepper
Nutmegto taste
1
Boil the potatoes in salted water for about 15–20 minutes, until soft but not overcooked.2
Slice the potatoes thinly.3
Heat some oil in a pan and sauté the chopped red onion for about 5 minutes, until soft and translucent.4
Add the chopped leek, carrots, and remaining vegetables.5
Simmer together over medium heat for about 5–7 minutes, until the vegetables are al dente.6
In a separate pan, heat a little oil and fry the chosen meat addition.7
Cook for about 5–7 minutes, until lightly golden.Bechamel Sauce
8
Melt the butter in a saucepan.9
Add the flour and whisk for about 1–2 minutes.10
Gradually pour in half of the milk, whisking constantly.11
Pour in the remaining milk.12
Cook the sauce for about 5–7 minutes, until it thickens.13
Season with salt, white pepper, and nutmeg.14
Remove the sauce from the heat.15
Grease a baking dish with butter.16
Layer the cooked potatoes at the bottom of the dish.17
Add the sautéed vegetables and the fried meat.18
Pour the prepared béchamel sauce over everything.19
Sprinkle with chopped fresh dill, parsley, or coriander.20
Top the casserole generously with grated cheese.21
Add pieces of Mozzarella.22
Place the casserole in the oven preheated to 200°C and bake for about 30 minutes, until the top is golden and slightly crispy.Serving
Serve hot as a standalone dish.
