Vegetable casserole

Name: Vegetable casserole
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 200 g Potatoes; 200 g Broccoli; 7-10 Tbsp Salt; 50 g red and yellow cherry tomatoes; 1/8 l Milk; 2 TABLESPOONS Cream cheese with herbs from Provence; 2 Eggs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp dried herbs of Provence; 2 discs (10 g each) streaky smoked bacon

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

200 g Potatoes
200 g Broccoli
7-10 Tbsp Salt
50 g red and yellow cherry tomatoes
1/8 l Milk
2 TABLESPOONS Cream cheese with herbs from Provence
2 Eggs
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp dried herbs of Provence
2 discs (10 g each) streaky smoked bacon

Directions

1
Cook the potatoes in boiling water for about 20 minutes. Rinse cold, peel and slice. Clean and wash broccoli and cut into small florets. Cook in boiling salted water for about 3 minutes and drain.
2
Wash and halve the tomatoes. Put the vegetables in an ovenproof dish. Whisk milk, cream cheese and eggs. Season with salt, pepper and dried herbs. Pour over the vegetables. Cover with bacon.
3
Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 30 minutes.