Summary

Ingredients

• 350 g penne or spiral noodles, cooked
• 1 tablespoon margarine, for frying
• 150 g salami, in a piece (includin leftovers)
• 1 small onion (s)
• 1 package vegetables, frozen butter vegetables
• 200 g sweet cream
• 1 processed cheese corner
• 200 ml vegetable stock
• 2 teaspoons cornstarch
• 2 tablespoon breadcrumbs
• 2 tablespoon cheese, grated (sort as desired)

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Instructions

1. Grease and crumble a baking dish. Put in the pasta. Heat the margarine in a saucepan and brown the finely chopped onion with the diced salami in it. Add frozen vegetables without defrosting, pour in the cream and stock. Add the cheese and simmer everything on a low flame until the vegetables are cooked (approx. 10 min.)
2. Whisk the cornstarch in cold water and use it to thicken the sauce. Pour the sauce over the pasta, mix a little if necessary. Mix the breadcrumbs and grated cheese and sprinkle over the casserole. Bake at 180 degrees for about 30 minutes.
3. Serve with a salad.