Description
Herzhaft-würziger Auflauf mit saftigem Hackfleisch, cremiger Crème fraîche, knackigem Mais, zarten Nudeln und bunten Paprika, überbacken in goldener Kruste – aromatisch, cremig und unwiderstehlich sättigend.
Ingredients
Scale
- 450 g Crème fraîche
- 1 kg Hackfleisch (ground meat, e.g., beef or mixed)
- 5 Zwiebeln (onions)
- 450 g Nudeln (pasta)
- 450 ml Milch (milk)
- 3 Paprikaschoten (bell peppers)
- 1 Dose Tomaten (1 can tomatoes)
- 2 Dosen Mais (2 cans corn)
- 2 Dosen Pilze (2 cans mushrooms)
- Käse, geriebener (grated cheese, e.g., Gouda or Emmental)
- 200 g Schmelzkäse (processed cheese)
Instructions
- Preheat your oven to 210°C (410°F) so it is hot and ready when your casserole is assembled.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta thoroughly and set it aside.
- In a separate saucepan, pour in the milk and heat it gently over medium heat. Add the processed cheese (Schmelzkäse) and stir constantly until the cheese is completely melted and the sauce is smooth.
- Add the crème fraîche to the melted cheese-milk mixture and stir until well combined. Season the sauce with salt, pepper, and any additional spices you like, such as nutmeg or garlic powder.
- Pour the cheese sauce over the drained pasta and mix well so that all the noodles are evenly coated. Set this mixture aside.
- While the pasta is cooking, peel the onions and cut them into half rings. Wash, core, and dice the bell peppers. Drain the canned tomatoes (if whole or diced, break them up with a spoon), corn, and mushrooms.
- Heat a large skillet over medium-high heat. Add the ground meat and cook, breaking it up with a spatula, until it is browned and fully cooked through. Season generously with salt, pepper, and any other desired spices (such as paprika or Italian seasoning). Remove the cooked meat from the pan and set aside.
- In the same skillet, add a little oil if needed and sauté the onion half-rings over medium heat until they are soft and translucent, about 5 minutes. Add the diced bell peppers and continue to sauté for another 3-4 minutes until slightly softened.
- Add the drained tomatoes, corn, and mushrooms to the onions and peppers. Stir everything together and season again with salt, pepper, and any additional spices you prefer. Let the mixture cook for another 3-5 minutes so the flavors can meld.
- Now assemble the casserole: Lightly grease a large ovenproof baking dish. Start with a layer of the pasta-cheese mixture, followed by a layer of the cooked ground meat, and then a layer of the vegetable mixture. Repeat the layers until all ingredients are used, finishing with a layer of pasta on top if possible.
- Generously sprinkle the top of the casserole with grated cheese to cover the surface completely.
- Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is golden brown and bubbling and the casserole is heated through.
- Carefully remove the casserole from the oven and let it rest for a few minutes before serving. This will help the layers set and make serving easier. Enjoy your delicious Farmerauflauf!
Notes
You can vary the vegetables according to your taste or what you have on hand, such as adding zucchini or carrots. For extra flavor, consider using a mix of cheeses for the topping or adding some fresh herbs like parsley or chives before serving. If you prefer, you can use whole wheat pasta for a healthier version. The casserole can be prepared ahead of time and baked when needed.
- Prep Time: 10
- Cook Time: 20
- Category: Auflauf Rezepte
Nutrition
- Serving Size: 3 Portionen
- Calories: 350-450
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 20-30g
- Cholesterol: 60-100mg
