Pork Casserole with Pumpkin and Potatoes, with Béchamel Sauce

by Editorial Staff

If you are puzzling over cooking lunch or dinner for the whole family, the recipe for pork casserole with pumpkin and potatoes, with béchamel sauce can make it easier. The sauce absorbs the aromas of meat and pumpkin, and the result is something very tasty for all the simplicity of the products. Above – a ruddy cheese crust, and inside – juicy meat that melts in your mouth and tender vegetables. This casserole option will appeal to lovers of moderate culinary experiments.

Ingredients

  • Pork – 400 g
  • Pumpkin – 400 g
  • Potatoes – 500 g (3 pcs.)
  • Onions – 80 g (1 pc.)
  • Carrots – 80 g (1 pc.)
  • Hard cheese – 80 g
  • Vegetable oil – 3 tbsp
  • Nutmeg (ground) – 1 pinch
  • Salt to taste
  • Ground black pepper – to taste
  • Fresh parsley (for serving) – to taste
  • Milk – 1 l
  • Butter – 100 g
  • Flour – 100 g
  • Salt to taste
  • Ground black pepper – to taste

Directions

  1. Prepare the required ingredients.
  2. Peel, wash, and dry onions and carrots.
    Cut onion into medium cubes, carrots into small semicircles or cubes.
  3. Heat vegetable oil in a frying pan put onions and carrots, and fry for 3 minutes, stirring occasionally.
  4. Peel, wash, and dry the potatoes. Cut into small cubes.
  5. Gently peel the pumpkin, remove fibers and seeds. Cut the pumpkin into cubes and turn on the oven to heat up to 180 degrees.
  6. Wash and dry the pork and cut the meat into small cubes. Sprinkle with salt, ground pepper and nutmeg.
  7. Line a baking tray with parchment paper. Put the meat and all vegetables on a baking sheet, season with a little salt and pepper and stir. Melt the butter in a saucepan. Put wheat flour in a saucepan.
  8. Stir the butter and flour with a whisk until smooth, heating the mixture over medium heat.
  9. Pour milk into the saucepan little by little, while actively stirring the sauce with a whisk so that no lumps form.
  10. Cook the sauce with constant stirring for 3 minutes, until thickened. Then add salt and ground pepper, stir.
  11. Pour the sauce over the vegetables and pork and send to the oven preheated to 180 degrees for 40 minutes.
  12. After a while, remove the baking sheet from the oven.
  13. Grate the cheese on a medium grater.
  14. Sprinkle cheese on the casserole and return to the oven for 10-15 minutes.
  15. Pork casserole with pumpkin and potatoes, with béchamel sauce, is ready! Cut the casserole into portions, garnish with fresh parsley leaves and serve.

Enjoy your meal!

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