Casserole with minced meat and emmentaler cheese

Casserole with minced meat and emmentaler cheese

250 gr kepurdha

2 cloves garlic


400 gr of minced meat

1 presh

6 slices of bread


Coconut oil or olive oil

300-400 gr sour cream

150 gr emmentaler cheese (50 gr we share for the end)

butter, himalaya salt, black and red pepper

For the sauce: 100 gr of grated cheese in a row, combine it with the yoghurt sauce and eggs, add a little salt and black pepper and leave it aside.
We cut the leeks into circles and clean the mushrooms well as well. Chop the garlic and finely chopped parsley.

Add a little oil to the pan and fry the minced meat, then add the leeks with the mushrooms, which we flavor with salt, black pepper and red pepper. Let it simmer on low heat.

In another pan, add the oil and the garlic, put 3 slices of bread on them, which we fry on both sides, so we continue with the other 3.

Coat the pan that we will use with butter, add 3 slices of bread, then 1/4 of the sauce and the minced meat, now we put all 3 slices of bread and finish it with the sauce, a little cheese passed in the grater.
Bake for 30-40 minutes at 200 degrees.
Enjoy your meal

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