Swedish Meat and Onion Casserole

Preparation info

  • About


    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ¼ cup butter
  • 4 large onions, thinly sliced
  • pound pork, ground
  • ¼ pound veal, ground
  • cup soft fresh bread crumbs
  • ¾ cup heavy cream
  • ¾ cup milk
  • 1 teaspoon salt
  • ¼ teaspoon white pepper
  • 2 tablespoons chopped fresh dill or 1 teaspoon dried dill
  • ¾ cup Chicken Stock


    1. Preheat oven to moderate (375°F.).

    2. Melt the butter in a skillet and sauté the onions in it until golden brown.

    3. Mix the meat, bread crumbs, cream and milk together until smooth. Season with salt, pepper and dill.

    4. Cover the bottom of a casserole with some of the onions, spread the meat on top, and cover with remaining onions. Pour stock over all, making holes in the meat mixture to let stock run down. Bake for twenty-five minutes. Cover if the crust becomes too brown. Serve very hot.