Potato and Noodle Mince Casserole

Summary

Ingredients

• 500 g minced meat
• 250 g potatoes, mostly waxy
• 250 g ribbon noodles
• 1 red pepper (s)
• 2 medium onion (s)
• 5 medium mushrooms, brown
• 0.5 ½ leek (s)
• Chinese cabbage
• 300 ml cream
• 200 ml vegetable stock
• white wine to deglaze
• salt and pepper
• Paprika powder
• nutmeg
• some stalks rosemary
• 150 g cheese, rated

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Instructions

1. Preheat the oven to 200 ° C top / bottom heat. For the pasta and potatoes, bring a saucepan of unsalted water to a boil.
2. Peel the potatoes and cut into thin slices. Peel the onions and cut into cubes. Cut the mushrooms into slices. Wash the leek and cut it into slices, wash the peppers, quarter them and cut into strips. Just cut down as much of the Chinese cabbage as you like.
3. Put a large pan on the stove and let it get hot. When the pan is hot, sear the minced meat in it.
4. Now put the pasta and potatoes together in the boiling water and cook for 8 minutes, then drain into a sieve. Add all the vegetables to the minced meat and fry for 2 minutes, then add the pasta and potatoes and fry everything again for 3 minutes. Roughly chop the rosemary and add. Deglaze with a good dash of white wine and add the cream and vegetable stock. Season everything with salt, pepper, nutmeg and paprika and place in a baking dish. Spread the grated cheese over it.
5. Bake everything in the hot oven for about 20 minutes until the cheese is golden yellow.