Corn and vegetable casserole

Ingredients for 3 servings:

• 800 g milk
• 120 g corn, ground
• 100 g brown rice, ground
• 1 tsp vegetable broth, granulated
• ½ tsp paprika granules
• 1 pinch(s) of sugar
• 1 tsp herbal salt
• 50 g bell pepper, cut into strips, frozen
• 80 g cheese, grated goat cheese or other
• 1 can of corn, 425
• 250 g organic carrot(s), grated
• 3 tbsp flaxseed
• Fat, for the casserole dishes
• 200 g cheese, goat cheese roll well aged
• 3 tsp cranberries in a jar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free, egg-free, vegetarian

3 1-liter lidded casseroles: Add the ground corn and rice to the cold milk and cook for 4 minutes, stirring. Turn off the heat. Add the granulated vegetable stock, frozen bell pepper strips, paprika granules, sugar, and salt. Reduce the heat and stir in the grated goat cheese, corn kernels, grated carrots, and flaxseed. Divide this mixture into three greased casseroles, smooth the surface. Cut the well-seasoned goat cheese roll into 9 slices and place them in the three dishes. Place 1 teaspoon of cranberries in the center of each jar. Close the lid, place in a cold oven, and bake at approximately 160°C (convection oven) for approximately 60 minutes. It should bubble well. Because the dishes are so small, it may overflow, so place the dripping pan at the very bottom of the oven. Serve hot. My own recipe.