John Myers
Raclette Leftovers Casserole
The perfect raclette leftovers casserole recipe with a picture and simple step-by-step instructions.
- 1 Glass Approx. 400 ml seasoned tomato sauce
- 150 ml Vegetable broth
- 150 g Sour cream, sour cream, sour cream, or other remaining dips
- 150 g Boiled, sliced potatoes
- 150 g Mushrooms, peppers or other vegetables, sliced
- 150 g Fried strips of meat
- 150 g Baguette or other bread
- 150 g Raclette cheese
- Salt pepper
- Possibly other spices or herbs of your choice
- Mix the tomato sauce and vegetable stock. Spread some of it in a baking dish. Spread the potato slices in the pan and cover with a little sour cream. Layer the vegetables and meat on top. Season with salt and pepper. Pour the rest of the tomato sauce over it and sprinkle the rest of the sour cream on top.
- Spread the sliced bread on top. Possibly sprinkle with a little sour cream (depends on how much you have left). Spread the cheese over it. Baked in a preheated oven at 200 degrees top / bottom heat for about 25 – 30 minutes.
- The recipe is very versatile. In this way, I always use everything that is left of the raclette.
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