Minced meat casserole with buckwheat and cheese

Category: Culinary recipes
Minced meat casserole with buckwheat and cheese

Ingredients

Minced meat
(I have pork-beef-chicken)
500 g
White bread
(soaked in hot milk and squeezed well)
2 pieces
Eggs 2 pcs.
Onion (finely cut into minced meat)
I had 1 piece. pickled onions,
after marinating the breasts,
which gave an additional pleasant aftertaste to the minced meat
2 pcs.
Mustard ready 1 tbsp. l. with a slide
Sour apple (cut into minced cubes) 1 PC.
Thick sour cream 2 tbsp. l. with top
Boiled buckwheat 1 glass
250 ml
Salt, pepper, herbs taste
Soft cheese topped with casserole on top 100 g
Butter for greasing the mold

Cooking method

  • - Preheat the oven to 150 * C.
  • - We combine all products, mix. The mass turns out to be of a soft consistency, softer than on cutlets, does not hold its shape.
  • - Grease the form with butter. We transfer the finished mass to the mold, level the surface and put it in the oven for baking for about 45-60 minutes.
  • - When the casserole is ready, sprinkle it with grated cheese on top, increase the temperature to 190 * C and bring the cheese to melt and bake.
  • Be careful not to overdry the casserole!
  • Minced meat casserole with buckwheat and cheese

Note

The result is a delicious, light and satisfying dish.
Very juicy hot.
The structure is densely crumbly, keeps its shape well.
This amount of food makes 4 normal casserole servings.

Bon appetit, everyone!

Merri
What a delicious casserole!
Vei
Tanya, will you be able to do this in the cartoon, or will it crumble? If so, how long do you think it should bake?
Admin
Buckwheat is crumbly, does not hold its shape. If only at the stage of mixing the products add grated cream cheese, mix - I think the cheese will hold the porous minced meat together

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