Hoe casserole with beans

Name: Hoe casserole with beans
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 600 g green beans; 1 medium onion; 2 Garlic cloves; 2-3 TABLESPOONS Olive oil; 500 g mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON dried oregano; 7-10 Tbsp approx. 1/2 teaspoon each of dried thyme and rosemary; 1/4 l clear beef bouillon (instant); 1 can(s) (850 ml) Tomatoes; 2 TABLESPOONS Tomato paste; 300 g Macaroni; 35 g Butter or margarine; 35 g Flour; 250 ml Vegetable broth (instant); 300 ml Milk; 7-10 Tbsp grated nutmeg; 40 g Parmesan cheese

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

600 g green beans
1 medium onion
2 Garlic cloves
2-3 TABLESPOONS Olive oil
500 g mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON dried oregano
7-10 Tbsp approx. 1/2 teaspoon each of dried thyme and rosemary
1/4 l clear beef bouillon (instant)
1 can(s) (850 ml) Tomatoes
2 TABLESPOONS Tomato paste
300 g Macaroni
35 g Butter or margarine
35 g Flour
250 ml Vegetable broth (instant)
300 ml Milk
7-10 Tbsp grated nutmeg
40 g Parmesan cheese

Directions

1
Clean, wash and break the beans. Peel onion and garlic. Dice onion, press garlic through a garlic press. Heat oil in a large pan. Fry the minced meat until crumbly while turning. Finally fry onions and garlic briefly.
2
Season with salt, pepper, oregano, thyme and rosemary and deglaze with beef stock. Add the tomatoes and chop roughly. Stir in tomato paste and simmer at low to medium heat for 10-15 minutes. Stir in between. Steam beans covered in little boiling salted water for about 15 minutes. Prepare macaroni in plenty of boiling salted water according to package instructions. For the béchamel sauce, heat the fat in a pot and sauté the flour in it. Add vegetable stock and milk while stirring, bring to the boil and simmer for about 5 minutes. Season béchamel sauce with salt, pepper and nutmeg. Drain the beans. Pour the macaroni onto a sieve, rinse with cold water and drain. Layer the macaroni, beans, chopped tomato sauce and just under half of the béchamel sauce in a high casserole dish.
3
Add vegetable stock and milk while stirring, bring to the boil and simmer for about 5 minutes. Season béchamel sauce with salt, pepper and nutmeg. Drain the beans. Pour the macaroni onto a sieve, rinse with cold water and drain. Layer the macaroni, beans, chopped tomato sauce and just under half of the béchamel sauce in a high casserole dish. As a last layer, add macaroni and the rest of the béchamel sauce. Grate the parmesan on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-45 minutes