Rice and vegetable casserole

Ingredients for 6 servings:

• 3 bags of rice
• 400 g cooked ham
• 1 zucchini
• 2 large carrots
• 2 bell peppers, red
• 650 g tomatoes
• 4 spring onions
• 100 g peas, frozen
• 3 eggs
• 1 cup of cream
• 1 shot of milk
• salt and pepper
• nutmeg
• 200 g cheese, grated

Instructions

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

simple, but a bit time-consuming

Cook the rice in salted water according to the package instructions. Grate the zucchini. Thinly slice the carrots. Cut the ham, bell peppers, tomatoes, and spring onions into small pieces. Reserve the tomato juice. Whisk together the eggs, cream, milk, and tomato juice and season with salt, pepper, and nutmeg. Grease a large casserole dish, e.g., with margarine. Layer all the casserole ingredients in three alternating layers, starting with the rice. Finally, pour the sauce over the casserole and sprinkle with cheese for topping. Place the casserole on the middle rack of the oven at 180 degrees Celsius (convection oven) and bake for about 30 minutes.