Summary

Ingredients

• 500 g pasta, e.. croissants or spirals
• 500 g meat sausae
• 1 onion (s)
• 6 tablespoon margarine
• 3 tablespoon flour, heaped
• 1 cup cream
• 250 ml milk
• 2 egg (s)
• 200 g cheese (Emmentaler), rated
• Fondor
• pepper
• nutmeg
• 200 g bacon
• Fat, for the shape

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Instructions

1. Cook the pasta in plenty of salted water until al dente. Chop the onions and cut the sausage into bite-sized pieces.
2. Heat 3 tablespoons of margarine in a large saucepan and sauté the onions until translucent, add the meat sausage and pasta and fry briefly, stir well and season with pepper and fondor to taste. Put in a sufficiently large, greased baking dish.
3. Preheat the oven to 200 degrees Celsius.
4. Mix the milk and cream in a container. Heat the rest of the margarine in a small saucepan and as soon as it foams, sprinkle in the flour and stir with a whisk. Let it sweat lightly so that the flour curls. Now gradually pour in the cream-milk mixture and stir vigorously. To avoid clumping, you can take the pot off the stove for a moment. Bring to the boil, stirring vigorously, and simmer for 3-5 minutes so that the flour taste disappears and the sauce thickens. Do not stop stirring. Then take the sauce off the stove and let it cool down briefly. Beat the eggs and stir in with the whisk, sprinkle with cheese. Season with nutmeg and, if you like, with fondor.
5. Pour the sauce over the remaining ingredients in the baking dish and press down firmly with the back of the spoon. Baked in the oven (middle rack) for about 35 minutes.
6. In the meantime, cut the bacon into small cubes and leave it in a pan. Spread on the casserole 5 minutes before the end of the baking time and put back in the oven.