Tender casserole with minced meat, broccoli and cauliflower. The perfect dish for everyday lunch and for the reception of guests. Casserole can be prepared in advance, the day before the scheduled hour, cover with cling film and put in the refrigerator and bake shortly before lunch or dinner.
In the pan pour a little oil and put the onion.
When the onion becomes transparent, add the minced meat.
Mix thoroughly, breaking up lumps. Salt.
Fry until all the liquid evaporates.
Add 2 tbsp flour (we collect the flour in the spoon without fanaticism, the hill is small).
Gradually add one and a half cups of hot milk, stirring thoroughly each time.
Stir. Remove from heat and leave aside.
Do the sauce.
In a saucepan, pour 6 tbsp of olive oil, do not forget about the butter.
Add 5 tbsp flour and mix.
Gradually add hot milk (4 stack.), each time knead until smooth without lumps.
Remove from heat, add a pinch of nutmeg.
Add the yolks and stir quickly , so they do not curl.
Then add the grated cheese and mix again.
The sauce should taste for salt.
You may think it should be a little salted.
In the form of a big enough size (I have oval 27х39 cm) spread a little sauce.
Then half of the minced meat.
Do not rush, try not to mix both layers.
Then spread the broccoli and cauliflower.
It is better to divide them into small pieces to make it easier to eat.
Be sure to salt.
Then layer the remaining minced meat.
And the last is the rest of the sauce.
Bake in a preheated 180 degree oven for about an hour.
Focus on your oven.
Another tip: after serving the first piece of casserole, put a piece of bread in the form, it will absorb the excess juice.
We give the casserole a little stand, just 15 minutes, and you can eat!