Easy Recipes
Savory Casserole with Creamy Mushroom Sauce
Ingredients
Method
Preparation
- Preheat your oven to 350°F (180°C).
- In a large mixing bowl, combine the ground meat with salt, black pepper, sweet paprika, and garlic powder. Mix well.
- Chop the parsley finely and add it to the meat mixture. Set aside.
- In a frying pan, melt 1 tablespoon of butter over low heat. Add the seasoned ground meat and sauté until browned, about 8-10 minutes. Stir in tomato puree and mix thoroughly.
- In a separate bowl, whisk together 3 eggs, salt, pepper, and 1 tablespoon of flour until smooth. Add chopped dill and mix well. Set aside.
- Add the diced onion, grated carrot, and chopped chili pepper to the browned meat and cook for another 5 minutes, until vegetables are tender.
- Meanwhile, cook the pasta according to package instructions until al dente, adding salt and a little oil to the boiling water. Drain and set aside.
Assembly
- Stir in the minced garlic, dried basil, and lemon pepper to the meat and vegetable mixture. Incorporate the cooked pasta into this mixture and mix evenly.
- In a separate frying pan, melt the remaining tablespoon of butter and whisk in 1 tablespoon of flour to create a roux. Gradually stir in the heavy cream, adding salt and black pepper to taste. Add the sliced mushrooms and simmer for about 5 minutes.
- Transfer the meat and pasta mixture to a baking dish, spreading it evenly. Pour the egg mixture over the top.
- Spoon the mushroom cream sauce over the casserole evenly. Layer the sliced tomatoes on top, then sprinkle with grated cheese.
Cooking
- Bake in the preheated oven for about 25 minutes, or until the cheese is bubbly and golden, and the casserole is heated through.
Notes
Sauté the ground meat thoroughly for deeper flavors. For a creamier sauce, consider using half and half instead of heavy cream. Add fresh herbs before serving for a burst of freshness. Let the casserole rest for 10 minutes after baking to enhance flavor.