Description
Goldbraune Kruste, cremig-würzige Schichten aus saftigem Hackfleisch, zarten Nudeln, süßem Mais und Paprika in samtiger Crème-fraîche-Tomaten-Sauce – herzhaft, bunt und unwiderstehlich aromatisch.
Ingredients
Scale
- 450 g Crème fraîche
- 1 kg Hackfleisch (ground meat, e.g., mixed pork and beef)
- 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 chopped, ~400 g)
- 2 Dosen Mais (2 cans corn, drained)
- 2 Dosen Pilze (2 cans mushrooms, drained)
- Käse, geriebener (grated cheese, such as Gouda or Emmental, quantity as desired)
- 200 g Schmelzkäse (processed cheese)
Instructions
- Preheat your oven to 210°C (410°F) so it reaches the desired temperature while you prepare the ingredients.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta in a colander and set aside.
- While the pasta is cooking, pour the milk into a saucepan and heat gently over medium heat. Add the processed cheese (Schmelzkäse) to the warm milk and stir continuously until the cheese has fully melted and the mixture is smooth.
- Add the crème fraîche to the cheese-milk mixture. Stir thoroughly until everything is well combined and a creamy sauce forms. Season the sauce with salt, pepper, and any additional spices you like (such as nutmeg or paprika).
- Add the drained pasta to the sauce and mix until all noodles are evenly coated. Set the creamy noodles aside.
- Heat a large skillet or frying pan over medium-high heat. Add the ground meat (hackfleisch) and cook, breaking it up with a spoon, until it is fully browned. Season the meat generously with salt, pepper, and any other preferred spices (such as paprika, chili powder, or Italian herbs).
- Peel the onions and cut them into half rings. Add the onions to the pan with the browned meat and sauté until they are soft and translucent.
- Wash the bell peppers, remove the seeds and stems, and cut them into small pieces. Add the chopped peppers to the pan and continue to sauté until they begin to soften.
- Add the canned tomatoes (including juice), drained corn, and drained mushrooms to the meat and vegetable mixture. Stir to combine everything thoroughly. Taste and adjust seasoning as needed with additional salt, pepper, or herbs.
- Lightly grease a large casserole or baking dish. Begin layering the casserole by adding a portion of the creamy noodles to the bottom of the dish, followed by a layer of the meat and vegetable mixture. Repeat the layers, alternating noodles and the meat-vegetable mixture, until all ingredients are used up, finishing with a layer of noodles on top.
- Generously sprinkle the top of the casserole with grated cheese, covering the entire surface for a delicious melted topping.
- Place the casserole 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.
- Remove the casserole from the oven and allow it to rest for a few minutes before serving. This will help the layers set and make it easier to portion.
- Serve the Farmerauflauf hot, garnished with fresh chopped herbs if desired. Enjoy!
Notes
You can use any type of pasta for this recipe, such as penne, fusilli, or macaroni. Mixed ground meat (half pork, half beef) is often used for extra flavor, but you can use your favorite type. Feel free to add your favorite vegetables or adjust the quantities to suit your taste. For a spicier kick, add chili or hot paprika to the meat mixture. The casserole can be prepared in advance, assembled, and baked just before serving.
- 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
