Broccoli Casserole

Peel the onions, chop finely. Sauté in the butter until soft, stirring.

Pour in the clear soup and defrost and warm the broccoli in it for 5 minutes.

Remove from heat.

Peel the potatoes and cut into slices. Layer in a buttered gratin dish, season with salt and season with pepper. Sprinkle with half of the freshly grated cheese. Mix eggs and milk, season heartily with salt, pepper and nutmeg. Spread broccoli evenly over potatoes.

Pour any liquid that has formed over the top. Sprinkle the remaining cheese and almond flakes on top. Bake in the oven at 180 degrees for 30-40 min.

3 variations: Instead of broccoli, layer in other vegetables:

1 small head of cabbage, 600 g leek or 400 g Tk spinach. Sauté the vegetables with finely chopped bacon, onions and clear soup beforehand.

Our tip: Use bacon with a fine smoky touch!

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