Hungarian Layered Green Bean Casserole
(Rakott zöldbab)
Ingredients
250g-300 g fresh green beans
500 g minced meat
1 or 2 onion, finely chopped
300 g white rice
500 g natuur (greek) yogurt
200 g grated cheese
2–3 tbsp breadcrumbs
2 tbsp vegetable oil
1–2 tsp sweet paprika
½ tsp black pepper
Salt, to taste
A little butter for greasing the baking dish
Step 1.
Chop the onion
Step 2.
Cook the rice.
Cook the rice in salted water until tender. Drain if necessary and set aside.
Step 3.
Prepare the green beans.
Cook them in salted water until tender but not mushy. Drain well.
Step 4.
Heat the oil, then cook the chopped onion until soft.
Add the meat.
Cook until browned and cooked through. Season with salt, black pepper, and sweet paprika.
Step 5.
Prepare the baking dish
Grease the baking dish with butter and sprinkle a little breadcrumbs on the bottom.
Why?
The butter helps prevent sticking, and the breadcrumbs help absorb extra moisture and give the bottom a light, crispy layer.
Step 6.
Layer the casserole.
Spread half of the cooked rice evenly over the bottom of the dish.
Add a layer of green beans, then spread some yogurt over them.
Add the seasoned ground meat on top.
(The yogurt makes the casserole creamy and moist.)
Repeat: Add a layer of green beans, then spread some yogurt over them.
Step 7.
Top with cheese.
Spread a final layer of sour cream over the casserole, sprinkle generously with grated cheese.
Step 8.
Bake in a preheated oven at 180°C / 350°F for about 25–35 minutes, until the cheese is beautifully golden brown.
Step 9.
Let it rest for 10–15 minutes before cutting.
This helps the layers set and makes it much easier to serve neat slices.
Step 10.
Enjoy!
