Dinner in 15 Minutes ❗️ Nobody knows this recipe! Cheap and easy!

bratwurst

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage is lower in fat, while pork sausage is often less expensive.

sauerkraut

🥗Healthier: fermented vegetables

💰Cheaper: cabbage

Fermented vegetables offer similar probiotics, while cabbage is a more economical base.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen potatoes

Sweet potatoes add nutrition, while frozen potatoes save time.

mustard

🥗Healthier: honey mustard

💰Cheaper: ketchup

Honey mustard adds sweetness, while ketchup is widely available.

Beat 4 eggs in a bowl until smooth.

Add 4 tablespoons of sour cream and 2 tablespoons of mayonnaise to the eggs.

Mix in 1/2 cup of flour and whisk everything well.

Chop a bunch of parsley and add it to the mixture, mixing thoroughly.

Cut 1 pound of chicken breasts into small pieces and place in a bowl.

Season the chicken with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of paprika, and 1/2 teaspoon of dried garlic, then mix.

Heat olive oil in a frying pan and fry the chicken for 8 to 10 minutes until golden, then remove from the pan.

Pour the egg and sour cream mixture over the cooked chicken and mix thoroughly, then cover and refrigerate for 30 minutes.

Cut 5 to 6 potatoes into small pieces and place in a pot with water and 1 teaspoon of salt, then cover and cook until soft.

Finely chop 1 onion and fry in olive oil until soft.

Grate 1 clove of garlic and add it to the onion, frying for 3 to 5 minutes.

Add the sautéed onion and garlic to the chicken mixture.

Grate 3 ounces of hard cheese and add it to the chicken mixture, stirring well.

Check the potatoes for doneness and mash them directly in the pot without adding anything.

Grease a baking dish with 1/2 stick of melted butter and spread the mashed potatoes in the bottom.

Top the mashed potatoes with the chicken mixture.

Finely chop 3 to 4 mushrooms and fry in a frying pan with 1/4 stick of butter.

Add 1 tablespoon of flour to the mushrooms and stir well.

Pour in 1/2 cup of cream and season with 1 teaspoon of salt and 1/2 teaspoon of black pepper, mixing until it thickens slightly.

Chop a bunch of thyme and add it to the mushroom sauce, stirring and removing from heat.

Spread the mushroom sauce on top of the chicken mixture, then dice 1 tomato and spread it evenly on the casserole.

Grate 5 ounces of cheddar cheese and sprinkle it on top of the casserole.

Bake in the oven for 90 minutes at 360°F (180°C).

While the casserole is baking, prepare the salad by chopping 2 handfuls of arugula and transferring it to a large bowl.

Dice 1 bell pepper and add it to the arugula, then finely chop 1 cucumber and 1 tomato, adding both to the bowl.

Dice 1 avocado and add it to the salad bowl.

For the dressing, mix together 2 tablespoons of olive oil, 1 teaspoon of mustard, the juice of 1/2 lemon, 1 teaspoon of salt, 1 teaspoon of oregano, and 1/2 teaspoon of black pepper, then pour over the salad and toss gently.

After baking, cut the casserole into pieces and serve with the salad.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens