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Leek and noodle casserole

updated

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Ingredients for 2 servings:

  • 200 g fusilli, raw
  • 1 stalk(s) leek
  • 1 cup sour cream
  • 1 pack of herb melted cheese
  • 1 egg(s)
  • 200 ml milk, approx.
  • 2 cloves garlic, pressed
  • Instant vegetable broth
  • salt and pepper
  • dill
  • Herbs of Tuscany
  • Fondor
  • 1 package Gouda, grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

vegetarian, easy and quick

Cover the bottom of a baking dish with the uncooked fusilli. Thinly slice the leek and arrange it over the pasta. Whisk together the sour cream, processed cheese, egg, garlic, and milk, and season to taste. Then pour the sauce over the pasta and leek, ensuring all the pasta is covered (adding milk if necessary depends on the baking dish). Sprinkle the grated Gouda cheese over the casserole and place the dish, covered with aluminum foil, in the oven at 180°C for about 25 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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