Carrot-broccoli casserole

Name: Carrot-broccoli casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 200 g short noodles; 7-10 Tbsp Salt; 3 Carrots; 500 g Broccoli; 250 g Mushrooms; 1 Onion; 2 TABLESPOONS Oil; 7-10 Tbsp Sugar; 1 TEASPOON Vegetable broth; 7-10 Tbsp Pepper; 7-10 Tbsp dried thyme; 1/2 l Milk; 4 Eggs; 7-10 Tbsp Grease; 2-3 TABLESPOONS flaked almonds

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

200 g short noodles
7-10 Tbsp Salt
3 Carrots
500 g Broccoli
250 g Mushrooms
1 Onion
2 TABLESPOONS Oil
7-10 Tbsp Sugar
1 TEASPOON Vegetable broth
7-10 Tbsp Pepper
7-10 Tbsp dried thyme
1/2 l Milk
4 Eggs
7-10 Tbsp Grease
2-3 TABLESPOONS flaked almonds

Directions

1
Cook the pasta in boiling salted water for about 10 minutes until al dente. Pour off
2
Peel or clean and wash vegetables and mushrooms. Cut carrots and mushrooms into slices, broccoli into florets. Peel and finely dice onion
3
Fry the carrots in 1 tablespoon of oil. Season with salt and 1 pinch of sugar. Add 200 ml water and stock. Bring to the boil, cover and steam for about 2 minutes. Add broccoli and continue cooking for about 3 minutes. Drain the vegetables, collect the broth
4
Heat 1 tablespoon of oil. Fry the onion and mushrooms. Season with salt, pepper and thyme. Take them out. Whisk milk, vegetable stock and eggs, season
5
Grate cheese. Spread the pasta, vegetables and mushrooms in a greased casserole dish. Pour egg milk over it. Sprinkle with cheese and almonds. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 30-40 minutes