Vegetable casserole super quick and variable

Ingredients for 4 servings:

• 300 g pasta, pre-cooked (I use spiral pasta)
• 2 large onions, finely chopped
• 4 cloves garlic, chopped or finely sliced
• 400 ml sweet cream
• 200 ml milk
• 2 tsp broth, granulated
• Pepper, from the mill
• 3 tsp oil (1 for the dish and 1 for the onions)
• 700 g vegetables, frozen (I use mixed vegetables/Kaiser vegetables)
• possibly egg(s), (one)
• 1 tsp herbs de Provence
• 3 tbsp cheese, grated or 1 ball mozzarella

Instructions

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

First, place the vegetables in the dish (grease with 1 tsp. of oil beforehand) in which the casserole will later be baked and place under the grill for 15 minutes – it’s not necessary, but tastes better. Meanwhile, chop the onion and garlic and pre-cook them in a small bowl with 2 tsp. of oil and the herbs in the microwave for 3 minutes on full power. Meanwhile, whisk together the cream, milk, granulated stock and pepper – and the egg if you want to thicken the casserole. Stir again before pouring the mixture over the dish, otherwise the spices will settle at the bottom. The cream needs to be quite spicy, because the vegetables aren’t seasoned and will absorb a lot of the salt. (I always think, “Man, that’s too salty,” and when it comes out of the oven, it’s rather mild.) Mix the pasta with the vegetables and onions/garlic, sprinkle the cream mixture over with cheese or top with mozzarella, and put it in the oven. Combination microwave: 200°C, 700 watts, 20 min. Oven: 220°C, 30 min. Note: I use this recipe as a “basic recipe”—when I have leftover pasta, I check what I have and use it up.