Green bean and Brussels sprout casserole with ground beef
Ground beef, eggs, and cheese give this casserole plenty of protein and fats, while green vegetables add fiber. Bacon deepens the flavor, so the dish feels hearty without grains or flour.
Bring water to a boil, salt it, and cook the green beans (400 g) with Brussels sprouts (400 g) for about 5 minutes. Drain the vegetables well to remove excess moisture.
Fry the bacon (100 g) until some of the fat renders, then remove it from the pan. In the remaining fat, fry the onion (80 g) and ground beef (500 g) for 5-7 minutes, breaking up the meat with a spatula.
Blend the cooked vegetables, garlic (25 g), and dill (15 g) into a coarse green mixture. Transfer it to a bowl, then add the eggs (150 g), 35% cream (150 g), hard cheese (150 g), salt, and black pepper to taste.
Chop the fried bacon, add it with the beef and onion to the vegetable base, and mix well. Spread the mixture in a baking dish about 26×18 cm.
Bake the casserole at 180°C for about 40 minutes, until the top sets and lightly browns. Let it stand for 5 minutes before slicing so the pieces hold together better.
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