Noodle and corn casserole

Ingredients for 4 servings:

• 1 onion(s), finely chopped
• 1 tbsp olive oil or other fat for frying
• 600 g minced meat, mixed
• some oregano
• 1 clove(s) garlic
• some salt and pepper
• some rosemary
• 1 small can of tomato paste
• some water
• 1 cube of stock
• ½ kg pasta (e.g. croissants)
• 2 bell peppers
• 250 g mushrooms
• 1 can corn kernels
• some butter flakes
• 200 g cheese (e.g. Emmental), grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Pasta with minced meat, peppers, mushrooms and corn

Brown the onions in a large pot in fat, then add the minced meat, oregano, crushed garlic, salt, pepper, rosemary, and tomato paste and mix well. Simmer for about 1 hour. If necessary, add a little water (about 2 tablespoons to prevent burning) and the stock cube for even better flavor. Then cook the pasta in salted water according to the package instructions. Finely chop the bell peppers and mushrooms and roast them in a fresh pot with a little fat and salt. Then mix with the drained corn kernels. Now alternate layers of the pasta and all the other ingredients in a greased baking dish (as the last layer of pasta), or mix everything together and then pour into the greased dish. Top with knobs of butter and sprinkle with grated cheese. Bake in the oven at about 180°C for 30 minutes until browned and crispy. Serve with any salad.