Macaroni casserole

Name: Macaroni casserole
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 400 g Macaroni; 7-10 Tbsp Salt; 150 g frozen peas; 500 g Mushrooms; 175 g Kasseleraufschnitt (in the piece); 1 Onion; 7-10 Tbsp Pepper; 7-10 Tbsp dried herbs of Provence; 1 package (500 g) chunky tomatoes; 200 g medieval Gouda cheese; 7-10 Tbsp Parsley

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

400 g Macaroni
7-10 Tbsp Salt
150 g frozen peas
500 g Mushrooms
175 g Kasseleraufschnitt (in the piece)
1 Onion
7-10 Tbsp Pepper
7-10 Tbsp dried herbs of Provence
1 package (500 g) chunky tomatoes
200 g medieval Gouda cheese
7-10 Tbsp Parsley

Directions

1
Cook the macaroni in boiling salted water for about 10 minutes and drain. In the meantime defrost the peas. Clean, wash and halve the mushrooms. Cut smoked pork loin into small pieces.
2
Peel and finely chop the onion. Heat oil, sauté onion in it, add mushrooms. Fry over high heat for about 5 minutes. Season with salt, pepper and dried herbs. Add peas, sliced pork and chunky tomatoes, cook again for about 5 minutes.
3
Grate the cheese, stir half of it into the sauce. Pour the macaroni and vegetable sauce into an ovenproof dish. Sprinkle with remaining cheese. Bake in the preheated oven (electric cooker: 200 °C/ gas:level 3) for about 15 minutes.
4
Serve sprinkled with chopped parsley.