Macaroni-Broccoli Casserole

Name: Macaroni-Broccoli Casserole
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 350 g short thick macaroni (for example: tortiglioni or penne); 7-10 Tbsp Salt; 500 g Broccoli; 1 Onion; 1 Garlic clove; 50 g salted peanuts; 50 g Almond kernels with skin; 5 Eggs (size M); 1/4 l Milk; 100 g Whipped cream; 3 TABLESPOONS grated parmesan cheese; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 50-75 g Gouda cheese; 7-10 Tbsp Grease

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

350 g short thick macaroni (for example: tortiglioni or penne)
7-10 Tbsp Salt
500 g Broccoli
1 Onion
1 Garlic clove
50 g salted peanuts
50 g Almond kernels with skin
5 Eggs (size M)
1/4 l Milk
100 g Whipped cream
3 TABLESPOONS grated parmesan cheese
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
50-75 g Gouda cheese
7-10 Tbsp Grease

Directions

1
Cook the pasta in plenty of boiling salted water for 10-12 minutes until al dente. Then drain and allow to drain. Clean and wash the broccoli and divide into small florets. Do not throw away the broccoli stems, but peel them and cut them into small cubes so that they have the same cooking time as the florets.
2
Cover the broccoli stems and florets and cook for 4-5 minutes in boiling salted water. Drain and let drain. Peel onion and garlic. Finely dice onion, press garlic through a garlic press.
3
Rub salt off the peanuts a little. Chop the peanuts and almonds very roughly. Grease 4 ovenproof dishes or 1 large dish. Spread pasta and broccoli in it. Whisk eggs, milk and cream. Stir in onion, garlic and parmesan.
4
Season with salt, pepper and nutmeg. Pour egg milk over the casserole. Rub Gouda over it. Sprinkle with almonds and peanuts. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 30 minutes.