Broccoli casserole

Ingredients for 3 servings:

• 300 g pasta
• 500 g broccoli
• 250 g mushrooms
• 1 small leek(s)
• 1 m.-sized onion(s)
• n. B. Garlic, approx. 2 – 3 cloves
• e.g. sour cream, approx. 2 – 3 cups, or 1 – 2 cups per 500 g natural yogurt
• e.g. gratin cheese
• Butter or oil
• e.g. salt and pepper
• n. B. Vegetable stock powder and/or beef stock powder
• 1 pinch of nutmeg

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

First, cook the pasta until al dente, then drain. Wash the broccoli and cook the florets in salted water for about 5 minutes, then drain. Chop the mushrooms, leek, and onion, place them in a pan, and lightly fry them in butter or oil. Then stir in the sour cream or natural yogurt (whichever you prefer) and let it warm through. Crush the garlic and add it. Season the sauce with a pinch of nutmeg, salt, pepper, and vegetable and/or beef broth powder. Finally, pour everything into a casserole dish, mix well, and sprinkle with the gratin cheese. Place the casserole in a preheated oven at 180°C (top/bottom heat) for about 15-20 minutes. The amounts of sour cream and yogurt can be varied, as some people prefer more sauce than others.