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Beef mushroom casserole

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Ingredients

Adjust Servings:
2 Tbsp olive oil
500 g ground beef
1 chopped onion
2 minced garlic
250 g cremini mushrooms
2 Tbsp tomato paste
350 ml milk
250 ml vegetables stock
1/2 tsp dried chilis
1/2 tsp dried oregano
salt
ground black pepper
300 g fusilli
250 g fresh mozzarella
150 g emmental cheese

Beef mushroom casserole

This beef mushroom casserole is not the fastest recipe to cook, but it is definitely worth trying.

  • 50 mins
  • Serves 4
  • Easy

Ingredients

Directions

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Beef mushroom casserole

Covered with cheese, this beef mushroom casserole makes the perfect dinner for the cooler months ahead! The beef and mushroom flavours are enriched by baking, and the 2 different types of cheese are perfect for treat your friends or family. I hope you enjoy this cozy comfort home-baked meal.

You can use any type of pasta and cheese you like.

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Steps

1
Done

Cook the fusilli according to the package directions. Once cooked, drain the pasta and put in the baking dish 20 x 30 cm.
Slice the cremini mushrooms, set aside.

2
Done

In a large pan preheat over medium high, cook the ground beef with olive oil until cooked through.
Add chopped onion, minced garlic and the dried chilis. Let it cook for about 3 minutes.
Add the sliced mushrooms and the tomato paste. Stir and cook for another 3 minutes.

3
Done

Pour the milk and the vegetable stock then bring to a boil.
Season with oregano, salt, black pepper. Cook for about 8 minutes.
Meanwhile, preheat the oven to 200° C

4
Done

Pour the beef mixture over the fusilli.
Scatter the sliced fresh mozzarella over the beef mixture and top casserole with emmental cheese.

5
Done

Bake in the preheated oven for 30 minutes, or until the cheese is starting to brown.
Remove from the oven and serve immediately.

Stephanie

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