Tomato cheese casserole

Name: tomato cheese casserole
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1 zucchini; 2 el traditional olive oil; 175 g vegetarian minced meat; 450 g frozen garden peas with carrots; 515 ml tomato cream soup in tin; 400 ml semi skimmed milk; 300 g quick cooking macaroni business suit; 125 g grated young mature cheese

Vegetarian pasta with vegetarian minced, zucchini, garden peas and carrots, tomato cream soup, milk, macaroni and cheese.

Ingredients

Kitchen Stuff

1 baking dish (20 x 30 cm)

Directions

Preheat the oven to 200 ºC.
Cut the zucchini into cubes.
Heat the oil in a frying pan. Add the minced meat and vegetables and cook over medium heat for 4 minutes. Change regularly.
Add the soup and the milk and warm for 5 minutes. Do not let it boil.
Meanwhile, cook the macaroni al dente according to the instructions on the package.
Let the cheese melt in the sauce while stirring. Drain the macaroni and scoop through the sauce. Season with salt and pepper.
Spoon the pasta into the baking dish, sprinkle with the rest of the cheese and bake in the middle of the oven for about 20 minutes until golden brown.