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Mince with peppers bechamel sauce and cheese

Mince with peppers bechamel sauce and cheese

Ingredients for Mince with peppers bechamel sauce and cheese

500 grams minced meat
1 pc Onion
1 pc Egg
something Salt, pepper, chili seasoning, Paprika sweet
3 pc red peppers
60 g Butter
60 g Flour
500 ml Milk
something Nutmeg
2 Schb Maasdam

Mince with peppers bechamel sauce and cheese Directions

Chop onions, mince and knead with the egg. Season with salt, pepper, chili seasoning Paprika sweet and well and pour into a casserole dish. Flatten, leave all around the edge about an inch free. For about half an hour at 180 degrees in the oven until it is due.

Meanwhile, brush the peppers and cut into cubes.

Melt 60g butter in a saucepan and sauté 60 g flour in it (the flour will get no color). Deglaze with the milk and simmer for a bit. Thicken to desired smoothness can. Season with salt, pepper and nutmeg.

Meatloaf from the oven and distribute the pepper dice it. Pour béchamel sauce over it and put the cheese on it. Again in the oven and bake until the cheese nice and golden brown run-crisp.

Serve with noodles or potatoes.


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