Laura's autumn casserole

Ingredients for 4 servings:

• 2 potatoes
• 3 carrots
• 1 small head of broccoli
• 2 garlic cloves
• 125 g diced ham
• 2 king oyster mushrooms
• some butter or margarine
• 250 ml cooking cream, e.g. B. Provamel Organic Rice Cuisine
• 2 eggs
• salt and pepper
• Paprika powder
• some parsley
• some marjoram
• 100 g Gouda, grated, for gratinating
• some fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

quick, easy and colorful

Cut the potatoes, with or without the skin, and the carrots into slices or roughly diced pieces, depending on your preference. Chop the broccoli as well. Cook the vegetables in salted water for about 10 minutes until tender. Meanwhile, finely chop the garlic and fry it in a pan with a little butter or margarine. Add the diced ham. Thinly slice the mushrooms and fry them until golden brown. Preheat the oven to 200°C (top/bottom heat). Drain the vegetables and place them in a greased casserole dish with the roasted meats, and mix well. For the sauce, whisk together the cooking cream and eggs and season with salt, pepper, paprika, marjoram, and parsley. Pour the sauce evenly over the casserole. Sprinkle the casserole with grated cheese and bake in the hot oven until the cheese is golden brown.