Pasta Broccoli Casserole
easy
55 mins
55 mins
Ingredients
- 200 g large spiral noodles
- 7-10 Tbsp Salt
- 1 TEASPOON + 1 tablespoon of oil
- 300 g Carrots
- 350 g Broccoli
- 150 g Mushrooms
- 7-10 Tbsp Pepper
- 2 Onions
- 50 g Butter or margarine
- 50 g Flour
- 250 ml Vegetable broth (instant)
- 500 ml Milk
- 7-10 Tbsp grated nutmeg
- 50 g young Gouda cheese
- 30 g flaked almonds
- 7-10 Tbsp Grease
- 7-10 Tbsp Aluminium foil
Directions
- 1
Cook the pasta in plenty of boiling salted water for about 8 minutes. Drain, quench, drain and mix with 1 teaspoon of oil. Peel and wash the carrots and cut them into fine slices. Clean, wash and cut broccoli into florets. Blanch carrots and broccoli in boiling salted water for about 3 minutes. Drain, put briefly into cold water, drain and let drain.
- 2
Clean the mushrooms, cut in half. Heat 1 tablespoon of oil in a pan and fry the mushrooms in it for about 2 minutes. Season with salt and pepper. Remove from the pan and put aside. Peel onions and cut them into fine cubes. Melt the fat in a pan. Fry diced onions in it until transparent. Stir in flour and deglaze with vegetable stock and milk while stirring. Bring sauce to the boil and season with salt, pepper and nutmeg. Grease casserole dish. Add vegetables and noodles to the sauce, mix carefully and fill into the dish. Coarsely grate the Gouda.
- 3
Stir in flour and deglaze with vegetable stock and milk while stirring. Bring sauce to the boil and season with salt, pepper and nutmeg. Grease casserole dish. Add vegetables and noodles to the sauce, mix carefully and fill into the dish. Coarsely grate the Gouda. Sprinkle cheese and flaked almonds over the casserole. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 40 minutes. After half the cooking time, cover with aluminium foil if necessary
Nutrition Facts
530 kcal
58 g
24 g
21 g
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