Gyros and Macaroni Casserole
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g macaroni, short
- 200 g cherry tomato (s)
- 1 medium zucchini
- 1 bunch spring onion (s)
- 1 red pepper (s)
- 500 g yros meat, ready-made, frozen or from the meat counter
- 100 ml cream
- 300 ml water
- 150 g Edam cheese or Gouda cheese, rated
- salt and pepper
- Paprika powder, noble sweet
- 1 tablespoon flour or more, as needed
- Vegetable broth powder
- Fat for the shape
- oil
Print Recipe
Pin Recipe Instructions
- Cook the pasta in salted water until al dente. Drain. Wash and clean the vegetables, halve the tomatoes, halve the zucchini lengthways and cut into slices, the spring onions into rings, the bell pepper into thirds and into strips.
- Fry the gyros meat in oil, then remove and set aside for a moment. Fry the vegetables in the roasting set, then add the meat again, dust the flour over it, sweat briefly and stir in at least 300 ml of water (depending on how much sauce you want), cream and vegetable stock, bring to the boil and simmer for 5 minutes. Season to taste with salt, pepper and sweet paprika powder.
- Layer the pasta, gyros and 2/3 of the cheese alternately in a greased dish, sprinkle the rest of the cheese on top. Bake in a preheated oven (top / bottom heat 200 °, convection 175 °, gas level 3) for about 20 minutes.
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