Vegetable Casserole

5 from 3 votes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 4 people


  • 300 g Meatballs from the previous day
  • 500 g Potatoes
  • 200 g Carrots
  • 400 g Brussels sprouts
  • 1 Sweet peppers red
  • 1 Onion
  • 1 Fennel fresh
  • Salt
  • Pepper from the grinder
  • Nutmeg
  • Oil
  • 2 tablespoon Cornstarch
  • 100 ml Cream
  • 100 ml Milk or broth
  • 100 g Grated cheese (sort to taste)


  • Clean, peel and wash the potatoes, carrots, Brussels sprouts and paprika into bite-sized pieces. Then cook in salted water until firm to the bite for about 5-10 minutes depending on the type of vegetable.
  • Clean the fennel and cut into strips. Halve meatballs fresh or from the day before, depending on size. Peel the onion and cut into small cubes.
  • Preheat the oven to 180 ° C.
  • Sweat the onion cubes in a little oil, add meatballs and fry with them. Then put in a baking dish. Drain the vegetables, possibly use the cooking water for the sauce. Also put the vegetables in the baking dish and distribute them.
  • Fry the fennel in a little oil, sprinkle with cornstarch and deglaze with cream and a little milk, add some of the cooking water if necessary. Season with salt, pepper and nutmeg. Melt half of the grated cheese in the sauce while stirring.
  • Pour the sauce over the vegetables in the baking dish. Scatter the rest of the grated cheese on top. Then bake in the preheated oven for about 35-40 minutes.
  • Serve the casserole garnished with fresh herbs.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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