Casserole and Salad (Print Version)

# Ingredients:

01 - 3 eggs.
02 - 1 teaspoon salt.
03 - 1 teaspoon black pepper.
04 - 1 teaspoon oregano.
05 - 1 cup cream.
06 - 3 tablespoons flour.
07 - 1 teaspoon baking powder.
08 - 3 large potatoes.
09 - Olive oil for brushing and frying.
10 - 1 onion, finely chopped.
11 - 1 small carrot, grated.
12 - 2 garlic cloves, grated.
13 - 16 ounces (500 grams) ground beef.
14 - 7 mushrooms, finely chopped.
15 - 1 bell pepper, finely chopped.
16 - 1 tomato, finely chopped.
17 - 2 ounces (60 grams) Parmesan cheese, grated.
18 - 8 ounces (250 grams) cheese (cheddar or mozzarella), grated.
19 - Green salad leaves.
20 - 10 cherry tomatoes, cut into wedges.
21 - 4 mini cucumbers, sliced.
22 - 1 bell pepper, finely chopped.
23 - 1 avocado, peeled, pitted, and chopped.
24 - 1 small shallot, finely chopped.
25 - Pitted green olives, to taste.
26 - Mozzarella cheese, torn into pieces.
27 - 2 tablespoons olive oil.
28 - Juice from half a lemon.
29 - 1 teaspoon mustard.
30 - 1 teaspoon salt.
31 - 1 teaspoon black pepper.
32 - 1 teaspoon oregano.

# Instructions:

01 - Crack 3 eggs into a bowl. Add 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of oregano. Whisk until smooth.
02 - Pour in 1 cup of cream, then add 3 tablespoons of flour and 1 teaspoon of baking powder. Whisk until smooth. Set aside.
03 - Peel and dice 3 large potatoes. Place them in a saucepan, cover with water, and bring to a boil. Add 1 teaspoon of salt, stir, and cook until just tender. Drain and let cool.
04 - Heat olive oil in a frying pan over medium heat. Add the finely chopped onion and fry until golden brown.
05 - Add the grated carrot and garlic, and sauté for a few minutes.
06 - Add 16 ounces of ground beef and cook until browned. Add the finely chopped mushrooms and bell pepper, and cook until softened. Stir in the finely chopped tomato.
07 - Season with 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of oregano. Cook for an additional 5 minutes. Remove from heat.
08 - Preheat the oven to 360°F (180°C). Grease a baking dish with olive oil.
09 - Place the boiled potatoes in the baking dish. Sprinkle with 2 ounces (60 grams) of grated Parmesan cheese.
10 - Add the ground beef and vegetable mixture over the potatoes.
11 - Pour the egg, flour, and cream mixture over everything.
12 - Sprinkle with 8 ounces (250 grams) of grated cheese.
13 - Bake in the preheated oven for 30 minutes, or until the top is golden brown and the casserole is set.
14 - Place green salad leaves in a large bowl.
15 - Add 10 cherry tomatoes, 4 mini cucumbers, 1 finely chopped bell pepper, 1 chopped avocado, 1 small finely chopped shallot, and pitted green olives to taste.
16 - Tear mozzarella cheese into pieces and add to the salad.
17 - In a small bowl, mix 2 tablespoons of olive oil, the juice from half a lemon, 1 teaspoon of mustard, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of oregano. Mix well.
18 - Drizzle the dressing over the salad and toss to combine.

# Notes:

01 - Preparation Time: Prep Time: 45 Minutes, Cook Time: 30 Minutes, Total Time: 1 Hour 15 Minutes.

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