Macaroni casserole with tomato sauce

Name: Macaroni casserole with tomato sauce
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 250 g Macaroni; 7-10 Tbsp salt, white pepper; 2 medium-sized onions; 200 g cooked ham; 250 g Tomatoes; 2 TABLESPOONS Oil; 1 collar Chives; 7-10 Tbsp Grease; 300 g liquid sour cream; 4 Eggs; 100 g grated Emmental; 1 package (500 g) strained tomatoes; 1/8 l Milk

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

250 g Macaroni
7-10 Tbsp salt, white pepper
2 medium-sized onions
200 g cooked ham
250 g Tomatoes
2 TABLESPOONS Oil
1 collar Chives
7-10 Tbsp Grease
300 g liquid sour cream
4 Eggs
100 g grated Emmental
1 package (500 g) strained tomatoes
1/8 l Milk

Directions

1
Cook the pasta in boiling salted water for about 10 minutes until it is firm to the bite and drain
2
Peel the onions. Dice onions and ham. Wash, quarter, seed and, except for one, cut the tomatoes into slices. Fry onions in hot oil until translucent. Steam ham and tomatoes briefly
3
Wash the chives. Place 2/3 noodles and 1/3 chives in a circle in a greased fireproof dish (approx. 25 cm Ø) or springform pan. Spread tomatoes on top. Cover with the rest of the noodles and 1/3 of the chives
4
Whisk cream, eggs and cheese and season. Pour over the casserole. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 1 hour
5
Bring the strained tomatoes and milk to the boil. Dice the rest of the tomatoes. Cut remaining chives into small rolls. Add both to the sauce, season to taste. Serve everything
6
Drink: juice spritzer