Spring casserole

Name: Spring casserole
Cook time: 25 min
Total time: 25 min
Yield: 3
Ingredients: 1 can(s) (850 ml/ 800 g content) Chicken noodle pot with fresh vegetables; 1 package (300 g) quick-frozen buttered vegetables; 1 washer (25 g) Toast; 1 package (200 g) Cream processed cheese; 40 g Potato puree "Das Lockere" (1/2 bag/ approx. 8 tablespoons); 7-10 Tbsp Pepper; 4-5 Stem(s) fresh chervil

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 3

1 can(s) (850 ml/ 800 g content) Chicken noodle pot with fresh vegetables
1 package (300 g) quick-frozen buttered vegetables
1 washer (25 g) Toast
1 package (200 g) Cream processed cheese
40 g Potato puree "Das Lockere" (1/2 bag/ approx. 8 tablespoons)
7-10 Tbsp Pepper
4-5 Stem(s) fresh chervil

Directions

1
Pour the chicken noodle pot onto a sieve, drain and collect the broth. Put deep-frozen buttered vegetables in a pot and remove the herb butter. Pour broth to the vegetables, bring to the boil and simmer without lid for 5-6 minutes.
2
In the meantime crumble toast. Remove the vegetables from the stock, mix with the chicken noodle pot and put into an ovenproof dish. Add processed cheese to the stock and heat while stirring until the cheese has dissolved.
3
Remove the sauce from the stove, sprinkle in mashed potatoes and leave to swell for about 2 minutes. Stir the sauce again, season with some pepper and pour over the pasta-vegetable casserole. Sprinkle with bread crumbs and spread the herb butter in flakes on top.
4
Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 10 minutes. Carefully wash the chervil, drain and pluck off the leaves. Sprinkle the finished casserole with chervil leaves.