Broccoli and noodle casserole

Name: Broccoli and noodle casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Broccoli; 7-10 Tbsp Salt; 200 g Noodles (e.g. penne); 200 g cherry tomatoes; 1 small onion; 20 g Butter or margarine; 30 g Flour; 300 ml Vegetable broth; 200 ml low-fat milk (1,5 % fat); 100 g light cheese rasp (17 % fat absolute); 7-10 Tbsp Pepper; 1 pinch Sugar; 7-10 Tbsp grated nutmeg

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Broccoli
7-10 Tbsp Salt
200 g Noodles (e.g. penne)
200 g cherry tomatoes
1 small onion
20 g Butter or margarine
30 g Flour
300 ml Vegetable broth
200 ml low-fat milk (1,5 % fat)
100 g light cheese rasp (17 % fat absolute)
7-10 Tbsp Pepper
1 pinch Sugar
7-10 Tbsp grated nutmeg

Directions

1
Clean, wash and cut the broccoli into florets. Cook in boiling salted water for 6-8 minutes. Drain in a sieve. Meanwhile prepare noodles in boiling salted water according to package instructions.
2
Pour into a sieve, quench and drain well. Wash and halve the tomatoes. Peel and finely chop the onion. For the sauce, melt the fat in a pot, sauté the diced onion in it, dust with flour, sauté and gradually add stock and milk.
3
Boil up while stirring. Stir in 75 g cheese, season to taste with salt, pepper, sugar and nutmeg. Mix pasta, broccoli, tomatoes and sauce. Pour into an ovenproof dish, sprinkle with 25 g cheese. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes.