Finnish Bologna Vegetable Casserole
Indulge in the hearty flavors of Finnish comfort food with this Finnish Bologna Vegetable Casserole, a delightful medley of bologna (or traditional Finnish "lenkkimakkara"), vibrant root vegetables, and a creamy homemade white sauce. This cozy baked dish layers tender potatoes, carrots, and parsnips with savory bologna, topped with a golden breadcrumb crust for the perfect balance of texture and flavor. Seasoned with a hint of nutmeg and garnished with fresh parsley, it’s an irresistible, family-friendly meal that’s as satisfying as it is simple to prepare. With just 20 minutes of prep time and minimal effort, you’ll create a heartwarming dish that’s ideal for weeknight dinners or casual gatherings. Perfect for those seeking authentic Finnish recipes or comforting casserole ideas!
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Recipe Information
Ingredients
- 400 g bologna (or Finnish 'lenkkimakkara')
- 500 g potatoes
- 200 g carrots
- 150 g parsnips
- 1 medium onion
- 2 tbsp butter
- 3 tbsp all-purpose flour
- 500 ml milk
- 100 ml heavy cream
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp nutmeg (optional)
- 2 tbsp parsley, chopped (for garnish)
- 4 tbsp breadcrumbs
Instructions
Preheat your oven to 200°C (390°F).
Peel the potatoes, carrots, and parsnips. Cut them into thin slices or cubes.
Dice the bologna into bite-sized pieces and set aside.
Peel and finely chop the onion.
In a large skillet over medium heat, melt the butter and sauté the chopped onion until golden and fragrant.
Sprinkle the flour over the onions and stir well to create a roux. Cook for 1-2 minutes, stirring constantly.
Gradually add the milk to the skillet, whisking continuously to avoid lumps. Cook until the sauce starts to thicken.
Stir in the heavy cream, salt, black pepper, and nutmeg (if using). Remove the sauce from heat.
In a large, greased casserole dish, layer half of the sliced vegetables at the bottom. Spread half of the diced bologna over the vegetables.
Repeat with the remaining vegetables and bologna to create a second layer.
Pour the prepared sauce evenly over the layers in the casserole dish.
Sprinkle breadcrumbs over the top for a crunchy topping.
Cover the casserole with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and the vegetables are tender.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
3019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.9 g | 241% | |
| Saturated Fat | 81.3 g | 406% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 455 mg | 152% | |
| Sodium | 8130 mg | 354% | |
| Total Carbohydrate | 242.1 g | 88% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 57.5 g | ||
| Protein | 87.4 g | 175% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 963 mg | 74% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 5307 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
