Macaroni sausage casserole with carrots and mushrooms

Name: Macaroni sausage casserole with carrots and mushrooms
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 250 g Pasta (short macaroni); 7-10 Tbsp Salt; 250 g Carrots; 300 g Nuremberger rib steak sausages; 250 g Mushrooms; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1 package (250 g) Hollandaise sauce; 1/8 l Milk; 1 washer Toast; 1 TABLESPOON Butter; 7-10 Tbsp some chives; 7-10 Tbsp Grease

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

250 g Pasta (short macaroni)
7-10 Tbsp Salt
250 g Carrots
300 g Nuremberger rib steak sausages
250 g Mushrooms
2 TABLESPOONS Oil
7-10 Tbsp Pepper
1 package (250 g) Hollandaise sauce
1/8 l Milk
1 washer Toast
1 TABLESPOON Butter
7-10 Tbsp some chives
7-10 Tbsp Grease

Directions

1
Cook the pasta in boiling salted water according to the instructions on the packet. Peel and wash the carrots, cut them in half lengthwise and slice them. Cut the sausages into thick slices. Clean, clean and halve the mushrooms.
2
Heat the oil in a pan, fry the sausages in it until they are brown all around, take them out. Fry the carrots in the fat for about 3 minutes. Add mushrooms and fry for another 3-4 minutes. Season with salt and pepper. Mix hollandaise and milk.
3
Grease the casserole dish. Put half of the pasta into the dish. Spread the sausage and vegetables on top. Put the rest of the noodles on top. Pour hollandaise sauce over it. Crumble the toast. Melt butter.
4
Fold in breadcrumbs and spread over the casserole. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. Wash the chives, dab dry and cut into fine rolls.
5
Remove the macaroni and sausage casserole and sprinkle with chive rolls.