Minced meat – cheese – leek – potato casserole

Ingredients for 4 servings:

• 1 kg potatoes, waxy
• 500 g minced meat, mixed
• 2 onions
• 1 large garlic clove(s)
• 1 stalk(s) leek
• 400 g mushrooms, brown
• 1 cup cream cheese spread
• 1 cup herb cheese spread
• 1 cup sour cream
• 1 tbsp cream cheese
• 100 ml water
• 1 tbsp herb mix (8-herb mix, frozen)
• 1 pack of grated cheese, approx. 150 – 200 g
• marjoram
• Paprika powder, sweet
• salt and pepper
• vegetable broth

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 10 minutes

the well-known soup as a casserole

Peel the potatoes, slice them, and pre-boil them for about 5 minutes (they shouldn’t be overcooked!). Finely chop the onions and very finely chop the garlic. Cut the leeks into rings and the mushrooms into slices. Brown the minced meat with the onions and garlic and season with pepper, salt, paprika, and marjoram. Add the leeks and mushrooms and sauté everything for 5 minutes. For the sauce, mix the processed cheese, sour cream, water, and cream cheese and season with pepper, salt, herbs, and a little stock. Place the minced meat, mushroom, and leek mixture in a baking dish with the potatoes, pour the sauce over it, and place the casserole in the oven at 175°C for 30 minutes. After 30 minutes, sprinkle the grated cheese over the casserole and bake for another 15 minutes.