Raclette leftover casserole

Ingredients for 4 servings:

• 1 large onion(s)
• n. B. Sausage leftovers
• n. B. Meat leftovers
• n. B. Vegetables – leftovers of your choice
• 3 tbsp tomato paste
• 1 cup red wine
• e.g. vegetable broth
• salt and pepper
• Paprika powder, sweet
• e.g. jacket potatoes
• Cheese leftovers
• Fat for the mold

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

nothing is thrown away

Preheat oven to 200°C (top/bottom heat). Boil the jacket potatoes if you don’t have any left over from the day before. Finely chop all ingredients if you haven’t done so the day before. Chop the onion and fry in oil. Add the sausage and leftover meat and fry. Now add the leftover vegetables. Briefly fry and add the tomato paste. Pour in the red wine and simmer for about 4 minutes. Gradually add the vegetable stock until you get a thick broth. Season with salt, pepper, and sweet paprika. Grease a baking dish and place some of the jacket potatoes on the bottom. Spread some of the meat and vegetable pan on top. Repeat until all of the potatoes are used up. Place the leftover cheese on top. Cook in the oven for about 20-30 minutes. For a vegetarian dish, just omit the leftover meat. If you don’t have any leftover meat, you can brown the minced meat. Exact quantities cannot be given as they depend on the amount of leftovers.