Ground Beef Macaroni Casserole

Ingredients

• 400 g macaroni
• 1 onion
• 2 Garlic cloves
• 4 tomatoes
• 2 Zucchini
• 0.5 bunch oregano (leaves)
• 3 tbsp olive oil
• 800 g mixed ground beef
• Salt
• ground pepper
• 350 g sharp Gouda cheese (freshly grated)
• 300 g heavy cream
• 4 eggs
• butter (for the dish)

Instructions

1. 1.

   Cook the macaroni in boiling salted water until al dente, drain, rinse with cold water and set aside.

2. 2.

   Peel and finely dice the onion and garlic. Blanch the tomatoes, peel, quarter, core and dice them.

3. 3.

   Wash the zucchini, cut lengthwise into about 4 mm thick slices or julienne, then cut crosswise into about 4 mm wide sticks.

4. 4.

   Brown the ground beef in a hot pan with oil, add the onion and garlic, stir in the tomato cubes and oregano, season with salt and pepper.

5. 5.

   Whisk together the cream, eggs, salt and pepper.

6. 6.

   Layer half of the macaroni lengthwise in a buttered baking dish, sprinkle with a layer of cheese. Add the zucchini sticks on top. Pour half of the cream‑egg mixture over it and spread the browned beef evenly. Cover with another layer of cheese. Top with the remaining macaroni, pour the rest of the cream‑egg mixture and finish with a final cheese layer.

7. 7.

   Bake in a preheated oven at 180°C for about 35 minutes until golden brown.

8. 8.

   Serve with a fresh salad.