Vegetable Macaroni Casserole

Cook macaroni according to package instructions in salted water until al dente, drain and drain. For the glaze, mix yolk-free egg replacer powder with 120 ml lukewarm water and coffee whitener and leave to swell for five minutes. Cut Diet Poultry Ham Sausage into strips and Diet Camenbert from the rind and cut into slices. Score the top of the tomatoes crosswise, blanch (scald) with hot water, skin and dice the flesh. Peel and finely dice onion. Remove peel from carrots and grate, clean celery stalks, rinse and cut into tender strips. Rinse parsley, drain and chop finely. Heat 20 g diet light butter and sauté onion cubes in it until translucent. Add diced tomatoes, grated carrots and sliced celery and sauté for five minutes. Add parsley and strips of poultry ham sausage and season with salt and pepper. Place half of the macaroni in a shallow greased ovenproof dish, spread the vegetable mixture evenly over the top and cover with the remaining noodles. Spread glaze evenly over top, top with cheese slices and sprinkle with bread crumbs. Top with remaining light butter in flakes. Bake in a heated oven at 225 °C (gas: level 4) for about half an hour until golden brown.

Tip: Always use an aromatic ham, it will give your dish a wonderful touch!

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