Macaroni and Turkey Casserole

Preheat oven to 180 °C in good time.

Defrost the vegetables.

Cook pasta in salted water until almost al dente. Drain and cool down Fry turkey strips and onion in hot oil until brown all over. Season with salt, pepper and paprika powder. Cool down.

Mix eggs with whipped cream. Grease gratin dish.

Mix turkey, mushrooms and vegetables. Layer half of the noodles in the form, sprinkle one third of the cheese on top. Spread mixture evenly on top and sprinkle second third of cheese on top. Layer remaining noodles on top and sprinkle remaining cheese on top. Pour egg yolk evenly over the top.

Place in the center of the oven and bake at 180 °C for about 20-half hours. Possibly rest for another 10 min with the oven turned off Notes (tom): Since noodles, turkey and just as the vegetables vary in cooking times, the baking time cannot be specified in detail. I orientate myself by the browning of the casserole – tasty brown means: turn off the stove. Egg-cream not yet fully cooked means: still resting in the stove.

If you don’t want the vegetables to be crunchy-al dente but soft, you should pre-cook them.

This preparation is very mild – you can experiment with spices and herbs as you like.

Legend: g – gram

Our tip: It is best to use fresh herbs for a particularly good aroma!

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