Vegetable casserole with feta cheese

Name: Vegetable casserole with feta cheese
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 750 g Potatoes; 300 g green beans (fresh or frozen); 7-10 Tbsp salt, black pepper; 500 g Tomatoes; 2 medium-sized onions; 1 TABLESPOON Oil (e.g. olive oil); 200 g Feta cheese; 4 eggs, 1/8 l milk; 100-150 g Whipped cream; 1 collar Parsley; 7-10 Tbsp Grease

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

750 g Potatoes
300 g green beans (fresh or frozen)
7-10 Tbsp salt, black pepper
500 g Tomatoes
2 medium-sized onions
1 TABLESPOON Oil (e.g. olive oil)
200 g Feta cheese
4 eggs, 1/8 l milk
100-150 g Whipped cream
1 collar Parsley
7-10 Tbsp Grease

Directions

1
Peel, wash and cut the potatoes into thick slices. Clean, wash and cut the beans into pieces. Cook both in boiling salted water for about 15 minutes
2
Clean, wash and slice the tomatoes. Peel onions and cut into rings. Heat oil. Fry the onions in it until transparent.
3
Dice the cheese. Whisk eggs, milk and cream. Season well with salt and pepper. Wash, chop and add parsley
4
Drain the potatoes and beans. Put them with tomatoes and onions in a flat, greased casserole
5
Spread egg milk and cheese over the casserole. Bake in the preheated oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for approx. 35 minutes
6
Drink: cold beer