Macaroni and sour cream casserole
easy
90 mins
90 mins
Ingredients
- 250 g Macaroni
- 7-10 Tbsp Salt
- 2 Onions
- 150 g cooked ham
- 250 g Tomatoes
- 2 TABLESPOONS Oil
- 1 collar Chives
- 2 (150 g each) Cup of sour cream
- 4 Eggs
- 100 g medieval Gouda cheese
- 7-10 Tbsp Pepper
- 1 package (500 g) strained tomatoes
- 1/8 l Milk
- 7-10 Tbsp Grease
Directions
- 1
Cook the macaroni in boiling salted water for about 10 minutes until al dente, quench briefly and drain. Peel onions. Dice onions and ham. Wash the tomatoes, quarter them, remove seeds and, except for one tomato for the sauce, cut them into slices.
- 2
Fry onions in hot oil until translucent. Add ham and tomato slices (put some aside for garnishing) and fry briefly. Wash the chives and dab dry. Place half of the macaroni and 1/3 of the chives in a circle in a greased, ovenproof casserole dish (approx. 25 cm Ø).
- 3
Add the onion, ham and tomato mixture. Cover with remaining macaroni and 1/3 of the chives. Whisk sour cream and eggs. Grate cheese and stir in. Season with salt and pepper and pour over the casserole.
- 4
Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for approx. 60 minutes. Bring strained tomatoes and milk to the boil. Cut the rest of the chives, except for a few stalks, into small rolls. Dice the remaining tomatoes and add them to the sauce.
- 5
Season the sauce with salt and pepper. Garnish the casserole with remaining tomato wedges and chives. Serve with the sauce.
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