This local, dairy-based casserole is simple comfort food that is hearty and filling. Leftovers such as ground meat or suitsukala (smoked fish) are re-purposed to create this tasty dish. The pickled beets help to cut through a rich mouthfeel.
Prep Time
15 minutes
Cook Time
1 hour 20 minutes
Total Time
1 hour 35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 Tbsp (30 g) butter
- 2 cups (480 g) squash, chopped
- 2 cups (480 g) ground meat
- 1 Tbsp (15 g) red onion, chopped
- 1 cup (240 ml) tomato sauce
- 1 Tbsp (15 g) green herbs (basil, chives, green onion), chopped
- ½ tsp (2.5 g) salt
- ½ tsp (2.5 g) pepper
- 3 large eggs
- 1 cup (240 ml) milk
- ¼ cup (60 g) pickled beets, chopped (for garnish)
Directions
- Preheat oven to 350°F (180°C) and grease a large casserole dish with butter.
- Layer into the dish the squash then ground meat and onion.
- In a bowl, mix tomato sauce with herbs, salt, and pepper.
- Pour sauce over squash and meat.
- In a medium mixing bowl, beat eggs then add milk and mix well.
- Pour into casserole dish, adding more milk if needed until squash is covered.
- Cover and bake for one hour.
- Turn off heat, and let casserole continue to cook without lifting off cover for 10 minutes.
- Garnish with pickled beets to serve.
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