Meat Casserole

Meat Casserole


  • Pork and beef minced meat — 500 g
  • Champignons — 250–300 g
  • Sliced ​​bacon — 200 g
  • Onions — 1-2 pcs.
  • Mozzarella — 100 g
  • Sun-dried tomatoes in oil — 100 g
  • Grated cheese — 100 g
  • Ground crackers — 3-4 tbsp. l
  • Vegetable oil for frying — to taste
  • Salt to taste
  • Black pepper to taste
  • Provencal herbs — to taste

Peel and chop the onion, chop the mushrooms, fry the mushrooms and onions in vegetable oil, add salt and pepper.

  1. Mix the minced meat with croutons, grated cheese, add salt, pepper and other spices to taste (for example, Provencal herbs), mix the minced meat well.
  2. Cut mozzarella into small cubes, do the same with dried tomatoes.
  3. First bake the baking dish with baking paper, then cover with bacon strips to cover the bottom, and the edges of the bacon should hang out of the mold.
  4. Divide the meat in 3 parts. Spread over the bacon evenly minced, sauté. Put slices of mozzarella and dried tomatoes on top of the mince, press down a little. Top layer of minced meat, crush. On minced meat spread out fried mushrooms with onions.
  5. Cover the mushrooms with the remains of minced meat, mash, close with bacon slices. Tighten the form with foil, send the casserole in the oven, cook for 60 minutes at 200 degrees.
  6. After an hour, remove the foil and bake the product to a blush — the time depends on the degree of roast you like.
  7. The finished casserole can be served as a hot dish, with a garnish, and can be cooled and used as a filler for sandwiches.

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