Bavarian Macaroni Casserole
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 500 g minced meat, mixed
- 500 g pasta (macaroni), short
- 2 onions)
- 300 g sausae (Lyoner) or ham sausae, thinly sliced
- 0.5 liter ½ cream, possibly partly replaced by milk
- 2 cans tomato paste
- 4 egg (s), hard-boiled
- 3 tablespoon raisins
- 3 tablespoon nuts, ground
- 1 bunch parsley
- 500 g mountain cheese, or Emmentaler, rated
- butter
- salt and pepper
- Paprika powder, noble sweet
- Flour
Print Recipe
Pin Recipe Instructions
- Melt a diced onion in the butter and sprinkle with a little flour. Add tomato paste and stir well. Put on very lightly, but don`t let it burn, otherwise the tomato paste will be bitter. Pour the cream on. Add salt and sugar to taste. A slightly sweet, tomato-like taste with a creamy consistency would be good.
- Mix the minced meat with a very finely chopped onion, chopped parsley, salt, pepper and paprika, raisins and nut dust and form small balls.
- Cut the eggs into slices with the egg cutter. Cook the pasta. They can`t be too soft. Cut the Lyoner into strips.
- All ingredients are alternately layered in an ovenproof baking dish. Each layer ends with some cheese. Before the last layer of cheese, pour the tomato sauce over everything and, if necessary, drill small holes with a wooden spoon handle and carefully stir in the sauce. The sauce should be well distributed overall.
- The last layer is cheese.
- Sprinkle with flakes of butter and put in the oven for about 45 to 50 minutes at just under 185 degrees.
- The recipe comes from my Bavarian grandmother and is a real insider tip.
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