Potato casserole with minced meat, corn and mushrooms

Ingredients for 3 servings:

• 600 g potatoes, sliced ​​from the previous day
• 200 g minced meat, reduced fat
• 200 g cream
• 400 ml milk, 1.5%
• 1 small can of corn, drained
• 1 small can of mushrooms, drained
• 1 onion(s), diced
• 2 slice(s) cheese, torn into pieces
• Paprika powder, sweet
• curry
• some vegetable broth, instant
• Salt
• oregano
• marjoram
• some oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Using leftovers, lower-fat version

Mix the cream and milk in a bowl and season generously with paprika and curry powder. Stir in a little vegetable stock. Spread some of the sauce on the bottom of a casserole dish. Place the potatoes on the bottom layer. Arrange the corn and mushrooms on top. Heat the oil in a pan and fry the minced meat with the onions. Season the minced meat generously with paprika, curry powder, oregano, and marjoram and fry briefly. Spread the mixture on top of the vegetables in the casserole dish. Pour the sauce over the meat and scatter the cheese on top. The casserole should be baked in the oven at 200°C for 30-40 minutes. Note: The sauce is very runny. I save it for the next day and then just thicken it a little. I then serve it with rice.