Baked Vermicelli and Ground Meat Casserole
A tasty, hearty dinner for the whole family! This baked vermicelli and ground meat casserole is easy to make, easy to serve, and quite filling. It takes no special cooking skills, and the ingredients are affordable and easy to find.
Cooking method
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Step 1:
How do you make a baked vermicelli and ground meat casserole? Gather the ingredients. For the vermicelli, I used spaghetti — any kind of pasta works, but preferably not too fine and thin. Any ground meat works too; mine is a mix of pork and beef.
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Step 2:
Peel and wash the onion and cut it into small cubes.
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Step 3:
Peel the pre-washed carrot and grate it on the coarse side of a grater.
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Step 4:
In a skillet with a little vegetable oil, sauté the vegetables over medium heat until half-cooked, stirring occasionally.
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Step 5:
Add the ground meat to the pan, breaking it up so no large clumps form. Brown the meat with the vegetables over medium heat, stirring.
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Step 6:
Once the meat has changed color, add the tomato paste, basil, ground black pepper, and salt. Mix everything well.
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Step 7:
Simmer the meat and vegetables over low heat, covered, for 5–7 minutes so the seasonings can bloom. Take the pan off the heat.
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Step 8:
While the meat cooks, boil the vermicelli. Pour 2 liters of water into a suitably sized pot and bring it to a boil. Salt the water, add the vermicelli, and stir. Cook over moderate heat, stirring occasionally, until just under done. Go by the time on the package. Don't overcook it — remember it'll bake in the oven too.
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Step 9:
Drain the cooked vermicelli in a colander.
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Step 10:
In a large bowl, combine the cooked vermicelli with the meat and vegetables.
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Step 11:
Grease a baking dish with vegetable oil and add the vermicelli-and-meat mixture. My dish is 27 × 17 cm (about 11 × 7 in).
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Step 12:
In a bowl, whisk the eggs with the milk until smooth and add a little salt.
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Step 13:
Pour the egg-and-milk mixture over the vermicelli and meat. Put the casserole in an oven preheated to 350°F (180°C) for 20–25 minutes. The time depends on how deep the casserole is and on your oven.
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Step 14:
Grate the cheese on the medium side of a grater.
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Step 15:
Once the casserole has set enough, take the dish out of the oven and sprinkle the grated cheese evenly over the top.
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Step 16:
Bake for about 5 more minutes, until the cheese is fully melted.
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Step 17:
Cut the finished casserole into pieces and serve. Enjoy!
- For how to cook pasta properly, how to cook it al dente, how to pick a quality product so you're not disappointed, and much more, read the article "Pasta — the ins and outs of choosing and cooking it."
- Any cheese works for this dish — hard, semi-hard, or soft like mozzarella. The main thing is that it's tasty and good quality, with no milk-fat substitutes, and that it melts well.
- You can swap the tomato paste in this recipe for canned tomatoes in their juice, fresh tomatoes, or ketchup.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk, 3.5% fat - 64 kcal/100g
- Milk, 3.2% fat - 60 kcal/100g
- Milk, 1.5% fat - 47 kcal/100g
- Condensed milk, 7.5% fat - 140 kcal/100g
- Milk, 2.5% fat - 54 kcal/100g
- Egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavl cheese - 361 kcal/100g
- Altai cheese, 50% fat - 356 kcal/100g
- Sovetsky cheese - 400 kcal/100g
- Stepnoy cheese - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appenzeller cheese, 50% fat - 400 kcal/100g
- Chester cheese, 50% fat - 363 kcal/100g
- Edam cheese, 40% fat - 340 kcal/100g
- Cheese with mushrooms, 50% fat - 395 kcal/100g
- Emmental cheese, 45% fat - 420 kcal/100g
- Gouda cheese, 45% fat - 356 kcal/100g
- Amadeus cheese - 364 kcal/100g
- Dom Blanc cheese (semi-hard) - 360 kcal/100g
- Lo Spalmino cheese - 61 kcal/100g
- Etorki cheese (sheep's milk, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Full-fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Ozyorny cheese - 350 kcal/100g
- Gruyère cheese - 396 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vermicelli - 371 kcal/100g
- Mixed ground meat - 351 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
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