Broccoli Noodle Casserole

Broccoli Noodle Casserole
Quantity Ingredient
500 g Broccoli Cabbage
200 g Noodles
150 g Streaky bacon
1 Onions
0,125 l Cream
0,125 l Milk
1 Eggs
100 g Emmental cheese
Pepper & Salt
Ground nutmeg

For the broccoli noodle casserole separate the small florets from the broccoli. Peel the thick stalk from the broccoli. Quarter the stem and cut into bite-sized pieces. Place the stems in a pot and cover with salt water. Bring the water to a boil and reduce the temperature to a medium level. Add the broccoli florets to the boiling water and cook for 10 minutes. Cook the pasta and drain well. Cut the streaky bacon into cubes. Heat a pan and fry the bacon cubes until crispy. Switch the temperature back to the middle level. Cut an onion into thin slices, add to the bacon and fry until translucent. Put the noodles in the pan. Preheat the oven to 170° C. Drain the broccoli well. Put the noodles in a lightly greased casserole dish and spread the broccoli over it. Whisk cream and milk with an egg. Finely grate and mix in Emmentaler. Season with pepper, salt and nutmeg and pour over the broccoli pasta casserole. Bake the broccoli noodle casserole for 30 minutes on the middle rack.

Servings: 3, Difficulty: 
Preparation time: 20 minutes, Total duration: 45 minutes

All data per serving:
775 kcal
66 g
38 g
42 g

(C)opyright by Marions Kochbuch