Goulash casserole

Ingredients for 6 servings:

• 1 kg goulash (turkey or beef and pork mixed)
• 4 tomatoes
• 1 can green beans (alternatively kidney beans)
• 1 can peas and carrots
• 1 jar asparagus
• 2 packs of processed cheese (Emmental or herb)
• 2 cups of cream
• pepper
• Salt
• nutmeg
• Fondor
• broth, instant
• 100 g ham, cooked

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Brown the meat and place in a large casserole dish. Drain the beans, peas, and carrots and add to the meat. Finely chop the asparagus and mix everything well. Dice the cooked ham and brown it in a small pan, then add it to the other ingredients. Bring the two cups of cream to a gentle boil in a saucepan and melt both packages of processed cheese in it. Season this sauce with pepper, salt, nutmeg, Fondor, or broth (if the cream is too high in calories for you, simply add milk and broth). Pour the finished sauce over the other ingredients. Chop the four tomatoes and arrange them fan-shaped over the entire casserole. If you like, you can add some grated cheese. Cover and bake in the oven at 220°C (middle rack) for about 1-1 1/2 hours. Serve with wild rice or croquettes and a green salad. Tip: If you have one, put all the ingredients in a medium-sized Roman pot; its size is perfect for this.