Broccoli Tomatoes Minced Meat Casserole

Broccoli Tomatoes Minced Meat Casserole

For broccoli tomatoes minced meat casserole first put rice in a pot. Add 1/8 l water and a pinch of salt. Put the lid on. Bring to the boil. Allow to swell for 20 minutes at the lowest level. Cut the broccoli into florets. Bring enough salt and water to the boil in a saucepan. Cook the broccoli for 4 to 5 minutes. Pour into a sieve. Rinse briefly with cold water. Preheat the oven to 200° C for the casserole. Finely dice the onions and garlic. Heat the oil in a pan. Brown the minced meat vigorously. Add onions and garlic. Sear briefly. Add tomato cubes from the tin with juice. Season with salt and pepper. Simmer at medium heat. For the béchamel sauce melt butter in a pot. Stir in the flour. Sweat on lightly. Stir in 1/8 l of cold water. Season with broth. Stir in the cream. Pour the rice into a casserole dish and push to the edge all around. Pour the minced meat into the middle. Cut the tomatoes into slices. Arrange the tomatoes alternately with broccoli on the minced meat. Spread the béchamel sauce over it. Sprinkle the casserole with grated Emmentaler. Bake on the middle rack for 10 minutes.

Servings: 2, Difficulty: 
Preparation time: 30 minutes, Total duration: 45 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
682 kcal
68 g
44 g
27 g

(C)opyright by Marions Kochbuch