John Myers
Tomato Noodle Casserole
The perfect tomato noodle casserole recipe with a picture and simple step-by-step instructions.
- 250 g Croissant or spiral noodles
- Salt
- 150 g Boiled ham
- 150 g Champions
- 20 g Butter
- White pepper
- 750 g Tomatoes
- 120 g Gouda cheese
- 0,5 bunch Parsely
- 0,5 bunch Chives
- 3 Eggs
- 0,125 liter Milk
- Put the pasta in boiling salted water. Pour in 1 teaspoon of oil and cook the noodles according to the Sandro sauce pack. Drain, quench and set aside.
- Cut the ham into small pieces, clean the champions with kitchen paper and cut into slices. Heat the butter in a pan and steam the ham and champions for 5 minutes. Salt and pepper.
- Put the tomatoes in a large saucepan with hot water, let them steep briefly, remove them and remove the skin with a knife. Cut out the stem ends in a cone shape. Cut the tomatoes into slices.
- Finely grate the cheese. Sort out the parsley and chives, wash them, ideally let them dry on kitchen paper, cut into small pieces. Preheat the oven. Top / bottom heating: 200 ° C, circulating: 180 ° C, gas: level 3
- Beat eggs with milk, stir in parsley and chives, season with salt and pepper.
- Embed a baking dish, pour in tomatoes, ham, mushrooms and pasta. Pour the egg milk over the pasta. Spread the cheese on the pasta. Put the casserole in the preheated oven and bake for 35 minutes
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