Potato and beans casserole with Leberkäse

Name: Potato and beans casserole with Leberkäse
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 150 g baby potatoes; 200 g French beans; 7-10 Tbsp Salt; 20 g Butter or margarine; 20 g Flour; 1/8 l Vegetable broth (instant); 6 TABLESPOONS Milk; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 100 g Meatloaf; 1 TABLESPOON Oil; 3-4 Tbsp grated parmesan cheese; 7-10 Tbsp Parsley

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

150 g baby potatoes
200 g French beans
7-10 Tbsp Salt
20 g Butter or margarine
20 g Flour
1/8 l Vegetable broth (instant)
6 TABLESPOONS Milk
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
100 g Meatloaf
1 TABLESPOON Oil
3-4 Tbsp grated parmesan cheese
7-10 Tbsp Parsley

Directions

1
Wash the potatoes and cook covered in boiling water for about 20 minutes. Drain potatoes, rinse, peel and halve. Clean and wash the beans and cook for 15-20 minutes in boiling salted water.
2
Melt the fat in a pot. Sweat flour in it. Deglaze with broth and milk. Season to taste with salt, pepper and nutmeg. Cut Leberkäse into large cubes and fry briefly in hot oil. Fill potatoes, beans and Leberkäse into an ovenproof dish.
3
Pour gravy over it. Sprinkle cheese over it. Bake in a preheated oven (electric range: 200 °C/ gas: level 3) until golden brown. Serve sprinkled with parsley.