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Very simple pasta bake

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Ingredients for 4 servings:

  • 2 cans of peas and carrots (425 g each)
  • 1 small can of mushrooms
  • 250 g pasta, cooked
  • 200 g ham, cooked
  • 50 g cheese (Gouda or Emmental), grated
  • 200 ml whipped cream
  • 30 g flour
  • 30 g butter
  • 2 tsp mustard, medium hot
  • Salt
  • pepper
  • 2 eggs
  • Fat for the mold

Instructions

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

Drain the vegetables, reserving the vegetable water. Make a roux from the flour and butter. Deglaze with the vegetable water and season with salt and pepper. Add the cream. Season again with salt and pepper. Now add the mustard and season to taste. Stir in the beaten eggs (do not boil). Place all ingredients in a greased, shallow baking dish and pour the sauce over the mixture. Bake in a preheated oven at 200°C (400°F) on the middle rack for about 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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