Vegetable casserole

Ingredients for 5 servings:

• 500 g pasta
• 4 large carrots
• 1 head of broccoli
• 1 jar chanterelles
• 3 eggs
• ½ cup cream
• 200 ml milk
• salt and pepper
• Nutmeg, for the shape
• Paprika powder
• basil, fresh
• 200 g cheese, grated (Gouda)
• Fat for the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Basic recipe – versatile variations

Cook the pasta in salted water until al dente, cut the carrots and broccoli into bite-sized pieces and cook in salted water in a separate pot until al dente. In the meantime, whisk the eggs, add the milk and cream, and season well. Drain the vegetables and place them in a greased casserole dish. Drain the mushrooms and arrange them in the dish as well. Sprinkle some grated Gouda cheese over them and then add the pasta. Pour the egg and cream mixture evenly over the casserole and finish everything with a final layer of cheese. Bake the whole thing at 180°C (preheated) for 20-30 minutes, until the egg mixture is set. The casserole can be wonderfully varied with whatever vegetables you have at home, and if you’re in a hurry, you can also use frozen vegetables.