Gyros noodle casserole

Name: Gyros noodle casserole
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 200 g Pasta (e.g. short macaroni); 7-10 Tbsp Salt; 1 collar Spring onions; 1 (approx. 200 g) Courgette; 250 g cherry tomatoes; 1 TABLESPOON Oil; 600 g Gyros meat; 7-10 Tbsp Sweet peppers; 1 coated tbsp. flour; 150 g Whipped cream; 1 TEASPOON Instant vegetable stock; 7-10 Tbsp black pepper; 150 g grated gouda cheese; 7-10 Tbsp Marjoram

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

200 g Pasta (e.g. short macaroni)
7-10 Tbsp Salt
1 collar Spring onions
1 (approx. 200 g) Courgette
250 g cherry tomatoes
1 TABLESPOON Oil
600 g Gyros meat
7-10 Tbsp Sweet peppers
1 coated tbsp. flour
150 g Whipped cream
1 TEASPOON Instant vegetable stock
7-10 Tbsp black pepper
150 g grated gouda cheese
7-10 Tbsp Marjoram

Directions

1
Cook the pasta in boiling salted water according to the instructions on the packet. Clean and wash spring onions and cut into rings. Wash and clean zucchini and tomatoes. Halve and slice the zucchini, cut the tomatoes in half. Drain the pasta and let it drain.
2
Heat oil in a pan, fry the gyros all around. Add zucchini and fry for 1-2 minutes. Add tomatoes and spring onions and fry briefly. Sprinkle with paprika and flour and sauté briefly while turning. Add cream and 250 ml water. Bring to the boil, stir in stock and simmer for 2-3 minutes. Season with salt and pepper. Layer noodles, sauce and cheese alternately in an ovenproof dish. Finish with cheese.
3
Bring to the boil, stir in stock and simmer for 2-3 minutes. Season with salt and pepper. Layer noodles, sauce and cheese alternately in an ovenproof dish. Finish with cheese. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Serve garnished with marjoram