Spinach Casserole with Minced Meat and Garlic
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 650 g spinach, (fresh or frozen)
- 1 cup cream
- 500 g minced meat, (half + half)
- 2 onions)
- some garlic, to taste
- 500 g cheese, (Gouda, rated)
- 400 g ribbon noodles
- some paprika powder, (noble sweet)
- some paprika powder, (hot as rose)
- some chili powder
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Grate the gouda. Peel the onions and cut into cubes. Peel the garlic and press it through the garlic press.
- Cook the ribbon noodles al dente according to the instructions on the packet.
- Prepare the spinach and refine with cream, the cubes of an onion and crushed garlic (according to personal taste) as well as with salt and a little pepper.
- Carefully fry the minced meat with the remaining onion cubes, crushed garlic, salt and pepper as well as the paprika until it turns a light brown color (I always mash it with a fork while frying. Then the crumbs become evenly fine).
- Grease a baking dish and first fill it with the pasta. Put a layer of grated Gouda cheese on top and the minced meat on top. Then another layer of grated Gouda cheese and the spinach on top. Finally, a little more grated Gouda cheese.
- Bake the casserole in the oven at 180 ° C - 200 ° C for about 20 minutes until golden brown (may vary a little from oven to oven. The ingredients no longer have to cook, they just have to be baked).
- Tip:
- Fresh baguette, with which you can absorb the melted cheese and the liquid, tastes good with it.
- The garlic taste should be clearly palpable; however, do not dominate.
- This recipe is wonderful to prepare when party guests come. Since one casserole dish is not enough for several guests, I make the casserole in the drip pan of my oven and, if necessary, prepare another one, which I then put in the oven at a later time. Depending on the number of guests, calculate the amount of ingredients with the chef`s converter.
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