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Family noodle vegetable casserole

Category:	casseroles
Difficulty/Costs:	normal / moderate
Number of people:	12
Ingredients:	600 grammes of mushrooms cooked ham 300g 6 cloves of garlic 3 zucchini 6 onions 450g carrots Approximately 15 tomatoes 3 tsp vegetable margarine 750 ml milk, low fat 300 g sugar pea pod 18 EL canned corn 6 tablespoons cornflour, bright 18 EL herb cream cheese, about 30 fat id Tr. 12 EL peas Approximately 1.5 kg loop noodles colourful and cooked Nutmeg, pepper, salt

Preparation:

A little hint: To use less fat, it would be advisable to use sour cream instead of cream cheese.

First, peel and cut the onions into cubes. Then crush the garlic and cut the ham into strips. Heat a little butter in a frying pan and sauté the garlic, ham and onions.

In the meantime, cut the zucchini and cut into crescents, then cut the carrots into thin slices. Next cut the mushrooms and tomatoes into cubes add the peas and put it all in the pan. Fry it for about 5 minutes.

Last but not least, take the milk and pour it over it all. Add the sauce binder (cornflour) and bring it all to the boil. Now add the cream cheese or alternatively crème Fraiche, season with nutmeg, salt and pepper. At the end blend in the peas and corn.

Take a baking dish and layer pasta and veggies. Preheat the oven to 180 ° C And bake for about 30 minutes.