Minced meat and vegetable casserole with light cheese sauce

Ingredients for 4 servings:

• 2 kohlrabi
• 2 zucchinis
• 2 bell peppers, red and yellow
• 250 ml milk, low-fat 1.5%
• 500 ml vegetable stock
• 400 g minced beef
• 100 g cream cheese, up to 1% fat
• 2 tsp margarine, (half-fat margarine)
• 2 tbsp wheat flour
• 3 tsp olive oil
• 1 onion(s)
• 1 large garlic clove(s)
• 2 tbsp mixed herbs, frozen
• 1 pinch of nutmeg
• salt and pepper
• 200 g cheese (grated cheese), 30% fat i.d.m.

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

WW-compatible, light casserole recipe, absolutely delicious!

Wash the vegetables, peel the kohlrabi, and cut it into bite-sized cubes along with the bell pepper and zucchini. Cook the kohlrabi and zucchini in the vegetable stock for about 10-15 minutes, then drain and reserve about 100 ml of the stock. In the meantime, dice the onion and sauté it in a pan with the olive oil. Add the minced meat and bell pepper to the pan and fry until crispy. Meanwhile, preheat the oven to 180°C. For the sauce, melt the margarine in a small saucepan, then stir in the flour well, deglaze with the milk, and bring to a boil. Add the reserved stock as desired (until the desired consistency is achieved) and melt in the cream cheese while stirring. Season the sauce with salt, pepper, and nutmeg, add the frozen herbs, and press in the garlic. Combine the cooked vegetables and minced bell peppers in a casserole dish and spread the cheese sauce over them. Then top with grated cheese and bake in the oven at approximately 180°C for 30 minutes.