Broccoli casserole

Ingredients for 4 servings:

• 750 g broccoli
• Salt
• 250 g mushrooms, brown, small
• 250 g tomatoes
• 3 sausages, fine, uncooked, approx. 300 g
• 2 tbsp oil
• 125 g Gouda, medium-aged, grated
• ½ liter of milk
• 3 tbsp sauce thickener, light
• some black pepper from the mill

Instructions

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

with mushrooms, tomatoes and meatballs

Trim and wash the broccoli, divide it into small florets, and blanch it in boiling, lightly salted water for about 5 minutes. Drain, rinse, and drain in a colander. Trim and slice the mushrooms. Rinse the tomatoes, cut out the stem ends, and dice them. Press the sausage meat out of the skin to form small dumplings. Heat the oil in a pan and fry the dumplings all over. Remove from the pan, drain on kitchen paper, and briefly fry the mushrooms in the hot frying fat. Bring the milk to a boil in a saucepan. Stir in 2/3 of the grated cheese and let it melt. Stir in the sauce thickener and bring back to a boil. Season to taste with a little salt and a few grinds of freshly ground black pepper. Place the vegetables and sausage meatballs in a casserole dish. Pour the sauce over them. Sprinkle with the remaining cheese and bake in a preheated oven at 200°C for about 25 minutes.