Chicken nuggets casserole

Ingredients for 4 servings:

• 1 pack of chicken nuggets, approx. 500 g
• 100 ml rapeseed oil or sunflower oil
• 1 onion(s), red
• 1 tbsp olive oil
• 400 ml tomato sauce
• 100 ml vegetable stock
• 1 can of corn, approx. 285 g
• Salt and pepper, black, from the mill
• 100 g Gouda, young, freshly grated
• 4 stalks of flat-leaf parsley

Instructions

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

easy and fast

Heat rapeseed or sunflower oil in a large non-stick pan and fry the chicken nuggets according to the package instructions. Peel the onion and cut into thin wedges. Heat olive oil in a saucepan and fry the onion wedges for about 2 minutes, stirring occasionally. Then add the tomato sauce and vegetable stock and bring to a boil. Drain the corn in a sieve. Remove the chicken nuggets from the pan and drain on kitchen paper. Arrange the nuggets and corn in a baking dish. Season the tomato sauce with a little salt (please note that the vegetable stock is already salted) and a few grinds of freshly ground black pepper, and pour evenly over the top. Sprinkle with grated Gouda cheese. Bake the casserole in a preheated oven at 225°C (top/bottom heat) (200°C fan/convection oven) for about 15 minutes. Rinse the parsley, shake it dry, chop the leaves, and sprinkle them over the finished chicken nugget casserole. Serve with mashed potatoes or fresh baguette and/or a fresh salad.