Can I use a pork-beef mix?

Absolutely — a 50/50 blend gives great flavor and texture.

Why did my casserole turn out dry?

The meat might have been too lean, or it was overcooked. Add a little milk or water to the mince and watch the baking time.

Can I replace butter with oil?

Yes, but butter adds a richer flavor and golden bottom. Oil works but may be less flavorful.

How do I know when it's done?

Pierce the center with a knife — juices should run clear. The top should be golden and firm.

Meat casserole

Name: Meat casserole
Total time: 60 min
Yield: 3 порции
Cuisine: International
Ingredients: Pork minced meat — 600 g; Sour cream — 50 g; Chicken egg — 110 g; Salt — 1 g; Spice — 1 g; Butter — 30 g; Hard cheese — 150 g

70min

942g

Nutrition per 100g

331

This meat casserole is the epitome of comfort food. Juicy ground pork, mixed with eggs and spices, baked under a layer of sour cream and melted cheese. It's incredibly tender, satisfying, and loved by everyone. Minimal effort, maximum flavor — a perfect weeknight dinner. Only 331 calories — hearty and delicious.

HealthyanddeliciousLunchMeatFats & OilsBaked

WHAT YOU WILL NEED

From ingredients

7 products

Основа

Pork minced meat600 g

Верхний слой

Специи

Для формы

SIMPLE PROCESS

Step by step recipe

To keep the casserole moist and not dry, spread the meat evenly and avoid overbaking. Butter on the bottom creates a golden crust, while sour cream and cheese form a beautiful topping. Bake at 150-180°C for exactly one hour — and enjoy the perfect texture.

Step 1

Prepare the Dish

Grease a baking dish generously with butter (30 g), especially the bottom, to prevent sticking and add flavor.

Step 2

Mix the Meat

In a large bowl, combine ground pork, eggs, salt, and spices. Knead well by hand until uniform. If too stiff, add 1-2 tablespoons of cold water.

Step 3

Spread in the Dish

Transfer the meat mixture into the prepared dish and press it evenly, smoothing the top with a spoon.

Step 4

Top with Sour Cream and Cheese

Spread sour cream (50 g) evenly over the meat. Then sprinkle with grated hard cheese (150 g) to cover the surface.

Step 5

Bake

Preheat oven to 170°C (around 160-180°C). Bake for 1 hour. If the top browns too fast, cover loosely with foil.

Step 6

Serve

Remove from oven and let rest for 10-15 minutes before slicing. Serve hot with a green salad or your favorite side. Enjoy!

CHEF'S TIP

Choose Fatty Ground Pork

For juiciness, use pork mince with 20-25% fat. If it's too lean, add 1-2 tablespoons of oil or a splash of milk.

Add Onion for Extra Flavor

Grind a small onion together with the meat — it adds moisture and aroma. Garlic also works well.

Avoid Overbaking

A temperature of 160-180°C and 1 hour is optimal. If the top browns too quickly, cover with foil.

Rest Before Serving

After baking, let the casserole rest in the oven (turned off) for 10-15 minutes — it sets and slices beautifully.

SUBSTITUTIONS

Add your taste

With Ground Chicken Replace pork with ground chicken — calories drop to ~200, and it becomes more diet-friendly. Reduce baking time to 45-50 minutes.
Add Vegetables Mix in finely grated carrot and zucchini (about 3.5 oz each) — adds moisture and nutrients.
Tomato Topping Instead of Sour Cream Use tomato sauce or paste mixed with water for a tangier version.
With Potato Layer Place thin potato slices at the bottom of the dish before adding the meat — a complete meal with a built-in side.

HOW TO STORE

How to Store Meat Casserole

Cool, cover, and refrigerate for up to 3 days. Reheat in the oven at 160°C (320°F) for 10-15 minutes or in the microwave. Freeze in portions — thaw in the fridge and reheat in the oven.

GOOD TO KNOW