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Carrot and cheese casserole with rusks

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Ingredients for 4 servings:

  • 100 g rusks
  • 250 ml broth (diluted)
  • 2 medium-sized carrots (approx. 150 g)
  • 150 g cheese, grated
  • 2 eggs
  • some pepper
  • possibly salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

a simple casserole with few ingredients

Roughly crumble the rusks and pour over the hot broth. Finely grate the carrots and add them. Let the mixture stand for about 20 minutes, adding more broth if necessary. In the meantime, preheat the oven to 200°C and line a baking dish with baking paper. Whisk the eggs and add them to the warm mixture along with the cheese. Mix well, season with pepper and a little salt, if desired. Spread the mixture into the dish and bake in the oven for about 30-40 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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