Casserole with minced meat and tomatoes
Description
I really like this recipe for meat and tomato casserole because it contains nothing unnecessary. The meat and vegetables complement each other perfectly, while leaving you free to choose a side dish—unlike those overly heavy main dishes packed with countless ingredients! Here, as they say, simple and tasty. 1. If needed, thaw the ground meat and drain off any excess liquid. 2. Add salt, pepper, and chopped herbs to the meat, according to your preference. Mix thoroughly. 3. Peel the onion, finely chop it in a blender or with a knife, and mix it into the meat to add juiciness. 4. Take a baking dish with sides, line it with parchment paper or foil if you're worried about sticking, and spread the meat mixture evenly to form a thin base layer. 5. Wash the tomatoes, remove the stems, and cut them into small cubes or thin slices. Arrange them over the meat layer. 6. Place small pieces of butter in different spots on top, then put the dish into a preheated oven for 20–25 minutes. That's it! My oven is old and runs at maximum power without adjustable settings, so cooking doesn't take long. But you should adjust the timing according to your own oven—perhaps it will need a little more time. In any case, now you know.