Maultaschen casserole with Mexican vegetables

Ingredients for 4 servings:

• 6 Maultaschen
• salt water
• 1 onion(s)
• 2 garlic cloves
• 1 cup of sweet cream
• 1 bag of cheese (Emmental), grated
• 1 bag of vegetables (Mexican, frozen)
• 1 tbsp vegetable broth
• 1 salt or fondor
• pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Boil the Maultaschen in salted water until they float to the top of the pot. Strain and let cool. Sauté the onions and garlic until golden brown, then add the frozen vegetables immediately, deglaze with a little clear vegetable stock, and season with ground pepper and Fondor or salt. Once everything is cooked al dente, add the sweet cream and remove the pot or pan from the heat. Cut the cooled Maultaschen in half and then into slices about 2 cm thick. Then place them in a baking dish and spread the vegetables and sauce over them. Sprinkle with grated cheese and bake everything in the oven at 200°C (top/bottom heat) on the middle rack until the cheese is golden brown.