Description
Herzhafter Farmerauflauf mit saftigem Hackfleisch, zartschmelzender Crème fraîche, bissfesten Nudeln, knackigem Paprika und süßem Mais. Überbacken goldbraun, cremig und aromatisch, mit würziger Tomatennote.
Ingredients
Scale
- 450 g Crème fraîche
- 1 kg Hackfleisch (ground meat, e.g., beef or mixed)
- 5 Zwiebeln (onions)
- 450 g Nudeln (pasta, e.g., penne or fusilli)
- 450 ml Milch (milk)
- 3 Paprikaschoten (bell peppers)
- 1 Dose Tomaten (1 can tomatoes, diced or whole)
- 2 Dosen Mais (2 cans corn)
- 2 Dosen Pilze (2 cans mushrooms)
- Käse, geriebener (grated cheese, such as Gouda or Emmental)
- 200 g Schmelzkäse (processed cheese)
Instructions
- Preheat your oven to 210°C (410°F) so it is ready for baking the casserole later.
- Bring a large pot of salted water to a boil and cook the pasta (450 g) according to the package instructions until al dente. Once cooked, drain the pasta and set aside.
- In a saucepan, heat the 450 ml of milk over medium heat. Add the 200 g of processed cheese (Schmelzkäse) to the warm milk and stir continuously until the cheese melts completely and forms a smooth sauce.
- Stir in the 450 g of Crème fraîche into the cheese sauce, mixing well until fully incorporated. Season the sauce with salt, pepper, and your preferred spices to taste (such as nutmeg, garlic powder, or paprika).
- Add the drained pasta to the cheese sauce and mix thoroughly so that all the noodles are well coated. Set aside while you prepare the rest of the ingredients.
- In a large skillet or frying pan, heat some oil over medium-high heat. Add the 1 kg of ground meat and cook until it is browned and cooked through, breaking it up into small pieces with a spatula as it cooks. Season with salt, pepper, and any other spices you like (for example, paprika, chili powder, or Italian herbs). Once cooked, set aside.
- Peel the 5 onions and cut them into half rings. In the same skillet, add a bit more oil if needed and sauté the onions over medium heat until they become translucent and soft.
- Wash and core the 3 bell peppers. Cut them into small pieces and add them to the onions. Sauté together for a few minutes until the peppers begin to soften.
- Drain the canned ingredients: 1 can of tomatoes (if whole, chop them), 2 cans of corn, and 2 cans of mushrooms. Add these to the onion and pepper mixture in the skillet. Stir well to combine and continue to cook for about 5 minutes, allowing the flavors to meld. Season generously with salt, pepper, and any other seasonings you prefer.
- Lightly grease a large casserole or baking dish. Begin layering the ingredients: first spread a portion of the creamy pasta mixture on the bottom, followed by a layer of the cooked ground meat, and then a layer of the vegetable mixture. Continue layering in this order until all the ingredients are used up, finishing with a layer of the pasta mixture on top.
- Evenly sprinkle a generous amount of grated cheese over the entire surface of the casserole to create a cheesy crust.
- Place the baking dish in the preheated oven and bake at 210°C (410°F) for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown on top.
- Once the casserole is done, carefully remove it from the oven and let it sit for a few minutes before serving. This allows the layers to set slightly and makes serving easier. Serve hot and enjoy your delicious Farmerauflauf!
Notes
You can use any type of pasta you like, but short shapes such as penne, fusilli, or rigatoni work best. For extra flavor, add some fresh or dried herbs such as parsley, chives, or oregano to the vegetable or meat mixture. If you prefer, you can use fresh mushrooms instead of canned. Adjust the seasoning and spice level according to your taste. The casserole can be prepared in advance and baked later—just refrigerate until ready to bake.
- Prep Time: 10
- Cook Time: 20
- Category: Auflauf Rezepte, 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
