Pasta and Leberkäse casserole with vegetables under a potato crust

Ingredients for 3 servings:

• 200 g pasta, possibly whole wheat pasta
• 1 small can of peas and carrots
• 200 g Leberkäse of your choice
• 400 ml gravy
• 1 tbsp cream cheese, light
• 1 m.-sized egg(s)
• 5 potatoes, cooked, possibly from the day before, more or less depending on size
• 1 handful of Gouda, grated
• salt and pepper
• Paprika powder
• nutmeg
• possibly Parmesan, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

quick, tasty leftovers, children’s meal

Cook the pasta in salted water until al dente, then drain and place in a casserole dish. Drain the peas and carrots and arrange them on top of the pasta. Dice the meatloaf and arrange them on top of the vegetables. Stir a spoonful of cream cheese into the gravy. Pour the gravy over the casserole. Grate or mash potatoes from the previous day, or peel and boil raw potatoes, then mash them as described above. Mix the egg with the potatoes and season the mixture with salt, pepper, paprika, and nutmeg to taste. Stir in the grated Gouda cheese. Spread the potato, egg, and cheese mixture over the casserole. Bake at 180°C with fan/convection oven for about 30 minutes, using the grill function towards the end to brown the crust. If desired, sprinkle with Parmesan cheese when serving. This recipe is a great way to use up leftovers. The casserole will also delight little ones.