Pasta Casserole Rich Style

A delicious mushroom dish for any occasion!

Make all the pasta in salted water each just barely “all dente”, cool and drain well. Finely dice ham and peeled onions, peel and crush garlic clove or dice as well if desired. Heat about half of the butter and fry the ham and onion cubes in it at a moderate temperature until translucent. Add the garlic together with the cleaned and sliced mushrooms and mix in the unfrozen vegetables. Pour the hot beef broth over it and let it boil briefly. Season with salt, bell pepper and paprika. Rinse the kitchen herbs, toss dry and chop finely. Add to the vegetable mixture and remove from the heat. Blanch (scald) the tomatoes with boiling water, peel, core and roughly dice. Grease an ovenproof dish with a little butter and alternate layers of tomatoes, pasta, vegetable mixture and a little of both cheeses. Beat the eggs with the whipped cream until very creamy and season with salt, pepper and nutmeg. Pour over the casserole and sprinkle it with the remaining butter, divided into flakes. Bake in the oven at 180-200 degrees for 30-35 minutes.

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