Colorful Veggie-Meat Casserole (Print Version)
# Ingredients:
01 -
150g shredded Gouda cheese.
02 -
2 tablespoons sunflower oil.
03 -
1 can diced tomatoes, 400g.
04 -
1 freshly chopped onion.
05 -
Fresh parsley for the top.
06 -
1 small eggplant.
07 -
1 sweet red bell pepper.
08 -
1 zucchini, sliced.
09 -
200g brown mushrooms.
10 -
500g lean ground beef.
11 -
2 garlic cloves.
12 -
1 tablespoon tomato paste.
13 -
2 tablespoons creamy cream cheese.
14 -
1 teaspoon sweet paprika powder.
15 -
1/2 teaspoon ground cumin.
16 -
1/2 teaspoon dried oregano.
17 -
Fine sea salt.
18 -
Freshly cracked black pepper.
# Instructions:
01 -
Pour the mixture into your greased dish and cover everything with cheese. Stick it in the oven for 45 to 50 minutes till you get that golden bubbly top.
02 -
Stir in seasonings, tomato paste, and canned tomatoes. Mix in the cream cheese to make it all smooth. Sprinkle in salt and pepper to taste.
03 -
Chop peppers, zucchini, eggplant, and mushrooms. Add them to your pan with the meat, and cook about 5 minutes so the veggies stay slightly crisp.
04 -
Heat oil in a big pan, toss in onion and garlic, cook them till soft. Put in the beef and brown it till it crumbles.
05 -
Switch your oven on to 180°C. Oil your ovenproof dish. Dice the onion and garlic nice and small. Cut the rest of the veggies into even bites.
# Notes:
01 -
Let it sit for 10 minutes before you dish it up.
02 -
Sprinkle with fresh herbs before serving.
03 -
Tastes even better on day two!