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Casserole with Eggs, Mince and Bechamel Sauce

Lidia - GeriLidia - Geri
Chef
523731
Topato
Translated by
Topato
Casserole with Eggs, Mince and Bechamel Sauce
Image: Elena Stefanova Jordanova
1 / 9
30/03/2017
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  • Views954
  • Views per month51
  • Views per week4
  • Rating5 out of 5
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Preparation
15 min.
Cooking
45 min.
Тotal
60 min.
Servings
4
"Pleasantly surprise your guests with this juicy casserole and don`t forget to share the recipe with them."

Ingredients

  • eggs - 5
  • mince - 9 oz (250 g)
  • onions - 1 small head
  • white wine - 2/3 cup (150 ml)
  • tomato sauce - 4 tbsp
  • cheese - 7 oz (200 g)
  • salt
  • black pepper
  • oil
  • for the Bechamel sauce
  • milk - 2 cups (500 ml)
  • flour - 2 tbsp
  • butter - 1 tbsp (15 g)
  • salt
  • black pepper
  • nutmeg
measures

How to make

Making the the Bechamel sauce:

Heat the butter, add the flour and stir. Subsequently, add the milk, salt, then the spices.

Boil the eggs.

Braise the mince, add the onions. Once it's braised a bit, add the white wine and let it simmer a little.

Cut the eggs in 2 and remove the egg yolks. Grate the yolks and add them to the mixture of mince, onions and white wine. To them add 1 ladle of the Bechamel sauce. Stir and carefully fill the egg whites with this mixture.

Arrange them in an oven dish, pour the rest of the Bechamel sauce and the tomato sauce over them. Sprinkle generously with grated cheese. Bake at 360°F (180 °C) about 10 min. until the cheese reddens.

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