Vegetable casserole

Ingredients for 6 servings:

• 6 m.-sized potatoes
• ½ cauliflower
• ½ broccoli
• 3 carrots
• 2 handfuls of peas
• 1 can of corn
• 250 g beans, green
• 2 tbsp butter
• 2 tbsp flour
• 1 onion(s)
• some tomato paste
• some processed cheese
• 3 tbsp mixed herbs
• 1 cup of cream
• Milk
• 1 pack of cheese, grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the potatoes, cauliflower, broccoli, carrots, and beans into bite-sized pieces and cook briefly in boiling water until al dente. Then place them in a large casserole dish along with the peas and sweetcorn. Heat the butter in a saucepan and lightly sauté the finely chopped onion. Sprinkle over the flour and sauté until lightly browned. Pour in the cream and enough milk, stirring well until a pleasantly creamy sauce forms. Stir in a little tomato paste and processed cheese and season with salt and pepper. Bring to a boil again, then remove from the heat, stir in the chopped herbs, and pour the sauce over the vegetables. Sprinkle the cheese on top and place the casserole in the oven at 180°C (top/bottom heat) for about 45 minutes. This dish serves 6 people as a side dish or 3-4 people as a main course.