Tie casserole with egg milk
I confess, some time ago, I have always prepared pasta casseroles with fix products. Shame on my head. Now I have discovered a very simple, cheap and easy way to tie my noodle casseroles. Incidentally, my son tastes much better than before the ready-Pampe.
That is how it goes:
I take 4 eggs with 1/2 L of milk, season well (for example salt, pepper, paprika) and spread the mass over the casserole.
For a noodle casserole, I take e.g. 300 g of pasta, which I have precooked for about 5 minutes, then fill it into a casserole dish, add e.g. cooked, diced ham and small tin peas / carrots, pure or e.g. Salami cubes, pieces of pepper, diced tomatoes, corn or (what I'm doing tomorrow) cooked, diced ham, chopped pineapple puree, then pour the egg milk over it, then add some breadcrumbs over it (not too much, otherwise it will be too hard), butterflakes after At will and in the oven for about 30 minutes at 200 °.
If you want, sprinkle with grated cheese over breadcrumbs and then evenly add the butter flakes on top.
Good Appetite!
