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Pasta casserole with cold roast

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Ingredients for 4 servings:

  • 250 g macaroni
  • 1 onion(s)
  • butter
  • 400 g mushrooms
  • 250 g roast, cold
  • 150 g Gouda,, medieval
  • 1 bunch of parsley
  • 200 g crème fraîche
  • Worcestershire sauce
  • salt and pepper
  • 2 eggs
  • 4 tbsp cream
  • Butter for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Cook the macaroni until it still has a bite and transfer it to a buttered casserole dish. Finely chop the onion and sauté in butter until translucent. Trim and finely chop the mushrooms. Roast with the onions for 5-8 minutes. Cut the cold roast and medium-aged Gouda into approximately 1 cm cubes. Roughly chop the parsley. Add everything to the mushrooms. Stir in the crème fraîche. Season with salt, pepper, and Worcestershire sauce, and spread over the pasta. Whisk the eggs and cream, season with salt and pepper, and pour over the casserole. Bake at 200°C for 25-30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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