John Myers
Rice Noodle Casserole
The perfect rice noodle casserole recipe with a picture and simple step-by-step instructions.
- 250 g Rice noodles
- 500 g Minced meat
- 1 bunch Soup vegetables
- 1 Onion
- 3 Garlic cloves
- 250 g Sheep cheese Bulgarian
- 200 g Grated Emmental
- 2 tbsp Tomato paste
- 300 ml. Vegetable broth
- Oil
- Salt
- Pepper
- Chili powder
- Hot paprika powder
- Dried thyme
- Dried oregano
- Clean and chop the soup vegetables, peel the onion and garlic cloves, dice and sauté in the oil, add the minced meat and fry until crumbly, season everything well with salt, pepper, paprika powder, chili powder, thyme and oregano, stir in the tomato paste, pour on the vegetable stock and simmer gently for approx. 5 minutes.
- Now stir in the rice noodles, mix well and put everything in a casserole dish, cut the sheep’s cheese into cubes and spread over the casserole, serve with the Emmental and bake in a preheated oven at 200 ° C for 35-45 minutes.
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