Meat-Vegetables Casserole

Recipe by
Total Time:
2 hours
Serves:4
Rated 4 based on 100 votes
4
Technique: Bake Recipe
Difficulty: Hard

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Ingredients

How to Make Meat-Vegetables Casserole

  • Fry the chopped onions in 1 tbsp of butter till golden brown in colour and keep aside.
  • Wash the minced meat and grind along with ginger, chillies, gram dal, garam masala and salt to taste.
  • Mix 1 tbsp butter, chopped coriander and mint in the ground lump and shape into small balls.
  • Roll these balls in the butter left after frying the onions. Fry them to a light brown colour and keep aside.
  • Separate the yolks and whites of the eggs. Beat the whites till frothy and keep aside.
  • Add the yolks, chilli powder, milk, 1 tbsp butter and salt to taste to the mashed potatoes and mix to form into an even batter.
  • Saute green peas, French beans and carrots in 1/2 tbsp butter. Add a little salt and 1/2 tsp pepper.
  • Grease a large Casserole vessel with 1/2 tbsp melted butter. Sprinkle the refined flour and shake so that it spreads evenly all over the dish.
  • Spread half of the potato batter in a layer and on it spread the egg whites. On it arrange the meat balls. Lastly spread the sauteed vegetables in a layer.
  • Sprinkle fried onions, tomato ketchup and bread crumbs, lightly fried in just a little butter.
  • Cover the casserole dish with an aluminium foil. Push it into a pre-heated oven at 325 degrees F. In about an hour it will be ready.
  • Take out the casserole from the oven and remove the foil.
  • Take the dish directly to the table and serve sizzling hot.