Quick broccoli and potato casserole with fish fingers

Ingredients for 4 servings:

• 500 g broccoli (florets)
• 2 m.-large tomato(s)
• 150 g cheese, grated
• 150 ml vegetable stock
• 1 kg jacket potatoes
• 2 onions
• 1 pack of fish fingers
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

quick and easy, tastes great for young and old…

Steam the broccoli florets until al dente. Peel and slice the potatoes. Wash and dice the tomatoes. Place the potatoes in a greased baking dish and sprinkle with some cheese. Distribute the diced tomatoes and broccoli evenly over the potatoes. Place the fish sticks (not thawed) on top of the casserole. Pour vegetable stock over the casserole and season with salt and pepper. Sprinkle with the remaining cheese. Bake in the oven at 180°C for about 20-25 minutes. I serve the remaining fish sticks from the package with them, which I then place on the rack (lined with baking paper) next to the casserole dish so that both are cooked at the same time. Presto, we have a delicious lunch.