Dumpling Hack Casserole
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 dumplings (potato), half and half
- 250 g carrot (s)
- 200 g zucchini
- 1 medium onion (s)
- 2 tablespoons oil
- salt and pepper
- 500 g minced meat, mixed
- 1 bunch parsley
- 2 tablespoon flour
- 2 tablespoons oil
- 250 ml milk
- 250 ml vegetable stock
- 75 g cheese (Gouda), rated
Print Recipe
Pin Recipe Instructions
- Prepare fresh potato dumplings. While the dumplings cool down a bit, wash the carrots and zucchini, clean, peel, halve lengthways and cut into slices and finely dice the onions.
- Heat the oil and fry the minced meat, the vegetable slices and the onion cubes for about 5 minutes, season with salt and pepper.
- Finely chop the parsley. Prepare a bechamel sauce with the flour, oil, milk and broth. Stir in the parsley and season with salt and pepper.
- Cut the cooled potato dumplings into slices. Layer the dumpling slices and the vegetable-minced meat mixture in a baking dish. Then pour the bechamel sauce over it and sprinkle with the grated Gouda cheese.
- Bake in a preheated oven at 175 ° C for about 20 minutes.
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