Meat casserole
WHAT YOU WILL NEED
From ingredients
10 products
SIMPLE PROCESS
Step by step recipe
The secret to this casserole is properly prepared cauliflower. Boil it until tender but not mushy, then chop finely so it distributes evenly through the mince. Sauté onions and peppers until golden for extra flavor. Using a mix of chicken and pork mince ensures a tender texture, while the cheese crust adds a golden, appetizing finish. Bake until golden brown and bubbling.
Boil the Cauliflower
Break 500 g (1.1 lb) of cauliflower into florets, rinse. Boil in salted water for 7–10 minutes until tender. Drain, cool, and chop finely.
Sauté Onion and Pepper
Finely chop 30 g (1 oz) onion and slice 100 g (3.5 oz) bell pepper into strips. Heat a little oil in a pan, sauté onion until translucent, add pepper, and cook for 3–4 minutes until soft. Remove from heat.
Mix the Mince with Vegetables
In a large bowl, combine chicken (250 g / 9 oz) and pork (250 g / 9 oz) mince, chopped cauliflower, sautéed onion and pepper. Add 1 large egg (55 g), mayonnaise (40 g / 3 tbsp), chopped parsley (15 g / ½ oz), salt (2 g / ½ tsp), and pepper to taste. Mix thoroughly with your hands until well combined.
Transfer to a Baking Dish
Grease a baking dish with oil or line with parchment. Spread the meat mixture evenly, smoothing the top.
Top with Cheese and Bake
Grate 100 g (3.5 oz) of semi-hard cheese on a coarse grater and sprinkle over the casserole. Preheat oven to 180°C (350°F). Bake for 40 minutes until golden and bubbling.
Rest and Serve
Remove from oven, let rest for 10 minutes, then slice and serve with a side dish or fresh salad.
CHEF'S TIP
Choose Fresh Cauliflower
Pick firm, unblemished cauliflower. Break into florets before boiling. Don't overcook – 7–10 minutes after boiling is enough.
Sauté Onions and Peppers Until Soft
First, fry onions until translucent, then add finely chopped peppers and cook for 3–4 more minutes. This adds sweetness and removes rawness.
Don't Overbake
To keep it moist, 40 minutes at 180°C (350°F) is sufficient. Check for a golden crust and juicy interior.
Let It Rest
After baking, leave the dish for 10 minutes at room temperature – it will hold its shape better and slice more easily.
SUBSTITUTIONS
Add your taste
- Use All Chicken Mince If you prefer, replace pork with additional chicken mince – calories drop to ~155 kcal and the texture becomes lighter.
- Add Mushrooms for Extra Flavor Replace 200 g of mince with sautéed champignons for a richer, more savory taste.
- No Mayo or Egg For a lighter version, skip mayo and egg, add 50 g (about 3 tbsp) of sour cream instead – it stays moist.
- Crunchy Topping Instead of Cheese For a crispy top, sprinkle with breadcrumbs mixed with grated cheese before baking.
HOW TO STORE
How to Store Meat Casserole
Cool the casserole completely at room temperature, then store in an airtight container or cover with plastic wrap. Refrigerate for up to 3 days. Reheat in the oven at 160°C (325°F) for 10–12 minutes or microwave for 2–3 minutes. Freezing works well: slice into portions, wrap individually, and freeze for up to 2 months. Thaw in the fridge before reheating.
GOOD TO KNOW