Broccoli and radish casserole with sausages

Ingredients for 4 servings:

• 1 broccoli
• 1 bunch of radishes
• 250 g pasta, e.g. B. Tortellini
• 2 Bockwurst or 4 Vienna sausages
• 200 g cheese, grated
• 200 ml milk
• 200 ml water
• 100 g herb cream cheese
• 100 g cream cheese (paprika cream cheese)
• 1 tsp vegetable broth
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Wash and chop the broccoli. Add the broccoli florets to boiling, lightly salted water. At the same time, add the pasta to the same pot. This saves space. Let both simmer for a minute, then remove from the heat while still in the hot water. This prevents the broccoli from becoming too soft in the oven. Slice the sausages and fry them in a pan with a little oil until crispy. Meanwhile, wash the radishes, remove the leaves, and chop them. Halve or quarter them, depending on their size. Drain the pasta and broccoli and combine them with the sausages and radishes in a casserole dish. For the sauce, heat the milk, water, both types of cream cheese, and the teaspoon of vegetable stock in a pot. Season well with salt and pepper. Once the cream cheese has melted, pour the sauce into the casserole dish. Cover with grated cheese and bake the casserole in the oven at 180-200°C, depending on whether you use fan-assisted or top/bottom heat, for 20 minutes. If you prefer it without pasta, I recommend using only half the milk and water and serving it with herb/olive ciabatta bread.