Greek meat casserole with Kritharaki noodles

Name: Greek meat casserole with Kritharaki noodles
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Onion; 2 Garlic cloves; 2-3 TABLESPOONS Oil; 500 g mixed minced meat; 1 TABLESPOON freeze-dried thyme; 1 TABLESPOON Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Cinnamon; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp Sweet peppers; 1 can(s) (425 ml) Tomatoes; 700 ml Vegetable broth; 100 ml Milk; 2 TABLESPOONS Fresh cream; 250 g Kritharaki (Greek style noodle speciality); 200 g Feta cheese; 2-3 stem(s) Thyme; 1 TEASPOON Olive oil

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Onion
2 Garlic cloves
2-3 TABLESPOONS Oil
500 g mixed minced meat
1 TABLESPOON freeze-dried thyme
1 TABLESPOON Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Cinnamon
7-10 Tbsp Cayenne pepper
7-10 Tbsp Sweet peppers
1 can(s) (425 ml) Tomatoes
700 ml Vegetable broth
100 ml Milk
2 TABLESPOONS Fresh cream
250 g Kritharaki (Greek style noodle speciality)
200 g Feta cheese
2-3 stem(s) Thyme
1 TEASPOON Olive oil

Directions

1
Peel and finely dice the onion and garlic. Heat the oil in a frying pan, crumble the minced meat into it and fry it while turning. Add onion, garlic and thyme and fry briefly. Add tomato paste, sauté briefly
2
Season with salt, pepper, cinnamon, cayenne pepper and paprika. Deglaze with tomatoes and stock, bring to the boil. Mix milk and crème fraîche into the minced meat mixture
3
Add the noodles raw, stir in. Pour into an ovenproof dish, crumble cheese over it. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes. Wash the thyme, shake dry, pluck the leaves roughly from the stalks. Remove the casserole, sprinkle with 1 tsp. olive oil and sprinkle with thyme