Brussels sprout casserole

Ingredients for 6 servings:

• 1 kg Brussels sprouts, cleaned or frozen
• 500 g minced beef
• 5 slices of ham, raw, possibly beef ham
• 1 can of tomatoes, peeled
• 1 onion(s)
• 600 ml milk
• 25 g butter
• 30 g flour
• 200 g cheese, grated
• 2 tbsp olive oil
• salt and pepper
• Paprika powder
• Sugar
• 1 pinch of nutmeg

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

First, blanch the fresh, trimmed Brussels sprouts; this is not necessary for frozen ones. Then place them in a sieve, drain, and halve the florets. Set aside. Finely dice the onion and ham. Then fry the onion and ham in a pan with 2 tablespoons of olive oil. Add the minced meat and fry until crumbly and browned. Empty the canned tomatoes into a bowl and chop them up, removing the stem ends from the tomatoes. Then add them to the minced meat and season with salt, pepper, paprika, and a little sugar. Melt the butter in a saucepan, add the flour, and sauté briefly. Pour in the milk, mix well with a whisk, and season with salt and pepper. Add a pinch of nutmeg and bring to a boil briefly while stirring. Now, first pour the minced meat and tomato sauce into a casserole dish, then sprinkle with half of the grated cheese, then arrange the halved Brussels sprouts on top. Sprinkle with the remaining cheese and pour over the milk sauce. Then bake in the oven at 170°C (convection oven) for about 30-40 minutes, until the casserole is a beautiful golden brown. This dish pairs best with potatoes.