John Myers
Vegetable and Ham Casserole
The perfect vegetable and ham casserole recipe with a picture and simple step-by-step instructions.
- 2 Broccoli
- 1 Zucchini
- 5 Mushrooms
- 4 Carrots
- 1 Yellow pepper
- 1 Green paprika
- 1 Leek
- 1 Onion
- 1 Parmesan
- 1 Emmental
- 1 Can Organic corn
- Ham
- Pasta, croissants, spirals, …
- Salt
- Black pepper from the mill
- Chili Hot Sauce ‘The Temptation’
- Marjoram
- Oregano
- Olive oil
- Wash the leek, bell pepper, courgette, broccoli and mushrooms. Dab the mushrooms and cut into slices. Quarter and slice the zucchini, thinly slice the leek, core the paprika and cut into thin strips. Carefully separate the florets from the broccoli.
- Peel the carrots and cut thinly into slices, drain the corn and rinse briefly. Process cheese into strips with a grater (if you have cheese as a block). Cut the ham into 0.5 cm thick slices (if you have a whole piece) and then cut them into fine strips
- Either cook the pasta in salted water according to the instructions on the package or use the leftover croissants, spirals, ribbon pasta.
- In a large pan, fry the leeks, onions and carrots in olive oil until they are lightly colored. Gradually add the vegetables and roast them. Then add the ham and continue toasting. Finally add the noodles (if the pan gets too small, just put it in the roasting pan) and continue roasting. Add salt, pepper and chilli hot sauce.
- Preheat the oven to 200 ° C.
- Now layer the mixture in a roasting pan and put some Parmesan between the layers. Finally, add a layer of Emmental cheese and some oregano. Place in the oven and bake until the cheese is golden brown.
- 7th variant: If you don’t want the cheese and turn it into a quick number, then you can leave out the gratin in the oven and enjoy the hot pan immediately after roasting.
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