Eggs – Vegetables – Casserole

Ingredients for 3 servings:

• 6 eggs, hard-boiled
• 3 large bell peppers, mixed
• 250 g mushrooms, brown, fresh
• 4 tbsp margarine
• 2 tbsp flour
• 375 ml milk
• 150 g cheese, grated
• 3 tbsp breadcrumbs
• Vegetable broth, instant
• Pepper, see note text
• 1 garlic clove(s), squeezed, * see note text

Instructions

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

Slice the eggs and mushrooms, chop the peppers into larger pieces, and place them in an ungreased casserole dish in this order. Preheat oven to 180°C (fan). Make a roux with 2 tablespoons of margarine, the flour, and the milk. Bring to a boil and season. *Tip: Arabiata seasoning or Spaghetti Diavola seasoning also work well instead of the pepper and garlic. Pour the sauce over the vegetables, loosen slightly with a fork to distribute the sauce throughout the vegetables, then sprinkle with grated cheese and breadcrumbs. Top with the remaining margarine flakes and bake for 25 minutes. Serve with mashed potatoes.