Mince with peppers bechamel sauce and cheese
Ingredients for Mince with peppers bechamel sauce and cheese
| Amount | Ingredient |
|---|---|
| 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.
