Puree casserole with cheese-bacon crust

Name: Puree casserole with cheese-bacon crust
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 1 medium onion; 1 (approx. 200 g) Carrot; 2 TABLESPOONS Butter; 100 g frozen peas; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp Grease; 1/8 l + 2 tablespoons of milk; 1 Bag of mashed potatoes; 2 Eggs; 50 g bacon cubes (package); 50 g grated gouda cheese

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

1 medium onion
1 (approx. 200 g) Carrot
2 TABLESPOONS Butter
100 g frozen peas
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp Grease
1/8 l + 2 tablespoons of milk
1 Bag of mashed potatoes
2 Eggs
50 g bacon cubes (package)
50 g grated gouda cheese

Directions

1
Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4). Peel and chop the onion. Peel, wash and finely chop the carrot. Sauté both in 1 tbsp. butter. Steam peas briefly
2
Boil 3/8 l water with 1/4-1/2 teaspoon salt. Grease an ovenproof dish. Pull the boiling water from the stove. Add 1/8 l milk and 1 tablespoon butter. Stir in the purée. Let it swell for about 1 minute
3
Mix the eggs and 2 tablespoons of milk and season well. Season vegetables to taste. Stir the puree 1x and spread it in the casserole dish. Spread vegetables, bacon and cheese on top
4
Pour the egg milk over the casserole and bake in a hot oven for about 15 minutes until golden brown