Discover Irresistible Ground Meat Casserole Creations

Delight in satisfying dishes combining ground meat with potatoes, cabbage, pasta, tomatoes, cheese, and other fresh ingredients.

1. Ground Meat and Cabbage Casserole

Ingredients

• 4 onions
• 2 carrots
• 1 kg cabbage
• Several tablespoons vegetable oil
• 500 g ground meat of choice
• Salt to taste
• Ground black pepper to taste
• Meat seasoning to taste
• 1 tablespoon tomato paste
• A small amount of butter
• A few sprigs of dill
• 300 g sour cream
• 100 g hard cheese

Preparation

Finely dice the onions, grate the carrots coarsely, and thinly shred the cabbage. Heat a couple of tablespoons of vegetable oil in a deep skillet and lightly sauté half the onions. Add the carrots and cook for another 2–3 minutes. Add the cabbage, stir well, and simmer until tender. Season with salt and add a splash of water if needed.

In another skillet, heat some oil and lightly sauté the remaining onions. Add the ground meat and cook for 5–7 minutes. Season with salt, pepper, meat seasoning, and stir in the tomato paste. Cook for an additional minute.

Grease a baking dish with butter and spread half of the vegetable mixture, chopped dill, and sour cream evenly. Layer the cooked meat on top, spread with more sour cream, sprinkle with dill, then cover with the remaining vegetables and grated cheese. Bake at 392°F (200°C) for 30 minutes.

2. Ground Meat, Potato, Tomato, and Bell Pepper Casserole

Ingredients

• 500 g ground chicken
• 1 onion
• Salt to taste
• Ground black pepper to taste
• 300 g tomatoes
• 2 bell peppers
• 5–6 potatoes
• Potato seasoning to taste
• A little vegetable oil
• 3–4 tablespoons sour cream
• 100 g hard cheese

Preparation

Combine the ground chicken with finely chopped onion, salt, and pepper. Slice the tomatoes into thin rounds and cut the bell peppers into thin strips. Grate the raw potatoes on a medium grater, add seasoning, salt, pepper, and a bit of oil, then mix well.

Grease a baking dish with oil and layer the ground meat. Arrange the tomato slices on top and sprinkle with salt. Add the bell pepper strips and a layer of grated potato. Spread sour cream over the top and sprinkle with grated cheese. Bake at 374°F (190°C) for 40 minutes.

3. Ground Meat Casserole with Broccoli, Cauliflower, and Creamy Cheese Sauce

Ingredients

For the filling:

• Several tablespoons olive oil
• 1 onion
• 1 kg ground meat of choice
• Salt to taste
• 2 tablespoons flour
• 370 ml milk
• A few sprigs of parsley
• Ground black pepper to taste
• Dried garlic to taste
• A pinch of cinnamon
• 500 g broccoli florets
• 500 g cauliflower florets

For the sauce:

• 6 tablespoons olive oil
• 1 tablespoon butter
• 5 tablespoons flour
• 1 liter milk
• A pinch of nutmeg
• 2 egg yolks
• 200–250 g cheese
• Salt to taste

Preparation

Sauté finely chopped onion in heated olive oil. Add the ground meat and cook until all moisture evaporates. Stir in salt and flour. While stirring continuously, gradually pour in hot milk. Add chopped parsley, pepper, garlic, and cinnamon.

For the sauce, heat olive oil and butter in a separate saucepan. Add flour and whisk thoroughly. Gradually add hot milk while stirring until the sauce reaches a smooth consistency.

Remove from heat and mix in nutmeg, egg yolks, and grated cheese, stirring well after each addition. Season with salt.

Spread a small amount of sauce on the bottom of a deep baking dish. Add half the meat mixture, then layer broccoli and cauliflower florets (cut into smaller pieces if large), seasoning the vegetables with salt.

Add the remaining meat mixture and pour over the remaining sauce. Bake for about 1 hour at 356°F (180°C).

4. Ground Meat, Potato, and Mushroom Casserole

Ingredients

• 150 g mushrooms
• 500 g ground meat of choice
• Salt to taste
• Ground black pepper to taste
• 8–9 potatoes
• 1 onion
• 1 egg
• 200–250 g sour cream
• 2 garlic cloves
• A little vegetable oil
• 100 g cheese

Preparation

Cut mushrooms into large pieces and combine with ground meat, salt, and pepper. Thinly slice potatoes and cut onion into half-rings. Whisk the egg, then add sour cream, salt, pepper, and minced garlic, whisking again until smooth.

Grease a baking dish with oil and arrange half of the potatoes in the bottom. Sprinkle with salt and spread the onions over them. Layer the meat mixture on top and sprinkle half of the grated cheese. Cover with remaining potatoes and season again.

Pour the sour cream mixture over the casserole and bake at 356°F (180°C) for 40 minutes. You can cover the dish with foil. Remove foil, sprinkle with remaining cheese, and bake for an additional 10–15 minutes.

5. Ground Meat, Eggplant, and Tomato Casserole

Ingredients

• 1 eggplant
• Salt to taste
• 2–4 tomatoes
• 1 red onion
• 1–2 carrots
• 1 garlic clove
• A few sprigs of parsley
• A little butter
• 600 g ground meat of choice
• Ground black pepper to taste
• 2 tablespoons sour cream
• 150 g hard cheese

Preparation

Slice two-thirds of the eggplant very thinly, place in a colander, and sprinkle with salt. Let sit for 30 minutes, then rinse. Peel and cut the remaining eggplant into thin strips.

Slice tomatoes thinly and cut the onion into quarter rings. Grate the carrots coarsely. Mince garlic and parsley.

Melt butter in a skillet and lightly sauté garlic and onion. Add carrots and cook for one minute. Add the sliced eggplant strips and cook for an additional two minutes.

Spread half of the sautéed vegetable mixture in a baking dish. Combine the remaining vegetable mixture with ground meat, parsley, salt, and pepper, then layer over the vegetables. Top with alternating layers of eggplant slices and tomato slices. Spread sour cream over the top and bake at 356°F (180°C) for 20 minutes. Sprinkle with grated cheese and bake for another 20 minutes.

6. Ground Meat and Pasta Casserole

Ingredients

• 450–500 g bucatini pasta
• Salt to taste
• 2–3 tablespoons vegetable oil
• 1 onion
• 1 carrot
• 500 g ground meat of choice
• Ground black pepper to taste
• 3–4 tablespoons tomato paste
• 5 eggs
• 250 ml milk
• 100 g hard cheese

Preparation

Cook pasta until al dente in salted water with a bit of oil. Finely chop the onion and grate the carrot. Mix the vegetables with the ground meat, salt, pepper, and tomato paste.

Layer half of the pasta in a baking dish, spread the meat mixture over it, then cover with the remaining pasta. Beat eggs with milk, salt, and pepper, and pour over the dish. Sprinkle with grated cheese and bake at 338°F (170°C) for about 1 hour.

7. Ground Meat, Potato, and Tomato Casserole

Ingredients

• 500 g ground meat of choice
• 2–3 onions
• Salt to taste
• Ground black pepper to taste
• 5–6 potatoes
• 3–4 tomatoes
• 200 g sour cream
• 200 g hard cheese
• Optional: a few sprigs of dill and parsley

Preparation

Mix ground meat with finely chopped onion, salt, and pepper. Slice potatoes and tomatoes thinly.

Layer potatoes in a baking dish, season with salt and pepper. Spread the meat mixture on top and coat with sour cream. Cover with tomato slices and sprinkle with grated cheese. Cover with foil and bake at 482°F (250°C) for 40 minutes. Garnish with chopped herbs if desired.

8. Ground Meat, Rice, and Carrot Casserole

Ingredients

• 100 g rice
• Salt to taste
• 1 carrot
• 300 g ground chicken or turkey
• 2 eggs
• 50 g sour cream
• 100 ml milk
• Ground black pepper to taste

Preparation

Cook rice in salted water until tender, then rinse. Grate the carrot finely. Combine rice, carrot, and ground meat. Beat eggs, sour cream, and milk until smooth.

Pour the egg mixture over the meat mixture, season with salt and pepper, and mix well. Transfer to a baking dish and bake at 392°F (200°C) for 40–45 minutes.

9. Ground Meat and Mashed Potato Casserole

Ingredients

• 2 kg potatoes
• Salt to taste
• 80 g butter plus extra for greasing
• 50 ml milk
• 1 egg
• A little vegetable oil
• 1–2 onions
• 500 g ground meat of choice
• ½ teaspoon ground coriander
• Ground chili to taste
• Ground black pepper to taste
• A few sprigs parsley
• A few sprigs cilantro

Preparation

Peel potatoes and boil in salted water until tender. Drain and mash with butter. Add warm milk and raw egg, mixing until smooth.

Heat oil in a skillet and sauté finely chopped onions. Add ground meat and cook covered for 5 minutes. Stir in coriander, chili, pepper, and salt, cook covered for another 10 minutes. Add chopped parsley and cilantro.

Grease a baking dish with butter. Spread half the mashed potatoes on the bottom, layer the meat mixture, then cover with remaining mashed potatoes. Smooth the surface and brush with butter. Bake at 356°F (180°C) for 30 minutes.

10. Ground Meat, Pasta, and Cheese Casserole

Ingredients

• 500 g capellini or spaghetti
• Salt to taste
• Several tablespoons vegetable oil
• 2 garlic cloves
• 2 dried bay leaves
• 500 g ground meat of choice
• Italian herb seasoning to taste
• 250 g hard cheese
• 100–200 g sour cream

Preparation

Cook pasta in boiling salted water with 1 tablespoon oil for 3 minutes. In a skillet, heat 2–3 tablespoons oil, add garlic and bay leaves for aroma, then remove them. Sauté ground meat, seasoning with Italian herbs and salt.

Place the meat in a baking dish and cover with half the grated cheese. Layer the pasta on top, spread sour cream over it, then sprinkle with remaining cheese. Bake at 374°F (190°C) for about 30 minutes.

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