Kritharaki casserole recipe
Kritharaki Casserole recipe
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|500 g||minced beef or lamb|
|400 g||noodles (Greek Kritharaki)|
|150 g||Feta cheese|
|100 g||grated cheese|
|400 ml||beef stock|
|250 g||single cream|
|75 g||tomato puree|
|Greek spice mix|
|salt and pepper|
Season the minced meat with the greek spice mix. Crumble the Feta cheese and chop onion and garlic.
In a large saucepan heat olive oil and fry the minced meat along with onions and garlic until the meat is browned and crumbly. Move the meat to the side to get a free place in the pan. Spoon the tomato purée in there and roast stirring for a minute. Add stock and cream and season with salt, pepper and oregano. Bring to a boil and cook over low heat for approximately 45 minutes. Add the Kritharaki noodles and if necessary more stock, bring to the boil again and cook until the noodles are al dente.
Transfer the mixture into a casserole dish. Mix in the Feta cheese. Sprinkle grated cheese on top. Bake at 180°C until the cheese has melted and is golden brown.
ca. 20 min
Cooking / Baking Time:
ca. 1 hr 20 min
Grade of difficulty:
Calories per portion:
Tags: recipe, Kritharaki casserole recipe, diy, how to cook, prepare Kritharaki casserole recipe
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