Layered Green Bean Casserole

Ingredients

Instructions

1. Heat a little oil and soften the diced onion. Add the minced meat and fry until it turns pale. Season with salt, pepper, paprika and marjoram.
2. Add tomato paste and crushed garlic. Add a small amount of water so the ragout stays saucy. Bring to a boil, then remove from heat.
3. Toast the rice briefly in a little oil, then cook until tender in twice its volume of salted water.
4. Boil the green beans in salted water for about 8-10 minutes until crisp-tender. Drain well.
5. Season the sour cream with salt and pepper, add crushed garlic and mix thoroughly.
6. Mix the minced meat ragout with the cooked rice and one or two spoonfuls of the seasoned sour cream.
7. Spread a few spoonfuls of sour cream on the bottom of a high-sided baking dish. Add half the green beans, then the rice-meat ragout, then the remaining green beans. Spread the seasoned sour cream on top and sprinkle with grated cheese.
8. Bake at 180 C with top and bottom heat for 25-30 minutes, until the top is crisp and browned.
9. Cut into squares and serve hot. Add extra sour cream and freshly chopped chives only if desired.