Vegetable casserole

Ingredients for 4 servings:

• 2 liters of vegetable broth
• 200 g Hörnli (pasta)
• 200 g blue cheese (Gorgonzola)
• 2 tbsp butter
• 2 onions, coarsely chopped
• 1 pepper, yellow, diced
• 1 kohlrabi, diced
• 1 leek, medium-sized, cut into strips
• 1 carrot(s), diced
• 100 g peas, fresh or frozen
• salt and pepper
• 3 dl milk
• 3 eggs
• Salt, pepper & nutmeg
• Cheese, grated as desired

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Cook the pasta in the vegetable stock until al dente. Transfer half to an ovenproof dish. Finely dice the Gorgonzola and scatter it on top. Sauté the vegetables in the butter, season, and scatter it on top of the cheese. Cover with the remaining pasta. Whisk together the milk, eggs, and seasoning and spread over the mixture. Sprinkle with grated cheese. Bake in the oven at 200°C for 25 minutes. Tip: Instead of fresh vegetables, use 1 package of frozen mixed vegetables, or, if desired, brown 150g of minced meat and mix it with the vegetables. Or add 100g of diced ham.