Raclette leftover casserole

Ingredients for 2 servings:

• 1 tbsp olive oil
• 250 g minced beef
• 1 garlic clove(s)
• 1 onion(s)
• salt and pepper
• Paprika powder
• 1 tbsp tomato paste
• 100 g cooked ham
• ½ zucchini
• 8 cherry tomatoes
• ½ can peas, approx. 160 g
• ½ can corn, approx. 160 g
• 4 potatoes, boiled
• 100 g raclette cheese
• 30 g butter
• 30 g flour
• 300 ml water
• 200 ml cream
• 2 tsp vegetable stock powder
• 1 tbsp, heaped herbs, frozen
• salt and pepper
• nutmeg powder

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

Raclette leftovers

Preheat the oven to 200°C fan/convection oven. Brown the minced meat with the onion and garlic in olive oil and season with salt, pepper, and paprika. Add a tablespoon of tomato paste and sauté. Add the ham and leftover vegetables to the minced meat and fry briefly. Meanwhile, slice the cooked potatoes and place them in the casserole dish. For the sauce: Heat the butter in a small saucepan, then stir in the flour. Add the water and cream to the roux, stirring constantly to avoid lumps. Season the sauce with salt, pepper, vegetable stock powder, and a pinch of nutmeg. Let the sauce simmer for a while, then add the herbs. Pour the vegetable and minced meat mixture onto the cooked potatoes, top with the raclette cheese, and pour the sauce over the top. Bake the casserole in the oven for approximately 15 to 20 minutes, depending on the desired browning. Of course, you can also use other vegetable or meat leftovers and season them with various spices.