Brussels sprout and tuna casserole with chestnuts

Ingredients for 4 servings:

• 350 g Brussels sprouts, frozen
• 200 g chestnuts, pre-cooked
• 1 cup sour cream
• 1 cup of cream
• 200 g grated cheese, e.g. pizza cheese or gratin cheese
• 1 can tuna in its own juice
• 2 eggs, size M
• 2 onions, optionally a red one
• 5 garlic cloves or as needed
• n. B. Tomato(s), small, e.g. cocktail, mini truss or mini-romatoes
• salt and pepper
• Parsley
• nutmeg
• n. B. Herbs and spices, e.g. oregano, basil, chives, paprika, wild garlic, turmeric
• 1 dashes lemon juice
• Butter for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Thaw the Brussels sprouts slightly or let them thaw completely. Alternatively, if using fresh Brussels sprouts, wash and pre-cook them. If using fresh chestnuts, first prepare and pre-cook them according to the instructions. Halve small tomatoes in half. Peel the onion and cut into large cubes or strips. Finely chop the garlic. Fry both in a large pan with the butter until golden brown. Meanwhile, place the cup of sour cream and the cream in a small bowl and mix. Season generously with salt, pepper, nutmeg, lemon juice, and the remaining herbs and spices. Season generously so the flavor is still present after baking. Add the two eggs and mix everything into a dough. Mix with about 1/3 of the cheese. Tip: I personally also use Herrmann’s Gourmet Herb Mix and the Herb Butter Seasoning Mix for seasoning. But there are no limits to your creativity here. Once the onions and garlic have reached the desired appearance, add the Brussels sprouts and chestnuts. Season again lightly with salt, pepper, nutmeg, and lemon juice. Drain the tuna’s juices. Using a fork, shred the tuna and add it to the pan with the Brussels sprouts and chestnuts. If you haven’t already, preheat the oven or turn it on slowly. Fan oven approx. 180°C, top and bottom heat approx. 200°C. Finally, briefly add the tomatoes. Mix everything together again and then transfer to a baking dish. Sprinkle the remaining cheese over the top and place in the hot oven for approx. 20 to 30 minutes. The baking time depends on the Brussels sprouts, chestnuts, and the desired browning of the cheese. We like to serve this with a small tomato salad.