Roll Casserole with Carrots and Bacon
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 rolls, from the day before
- 700 g carrot (s)
- 2 onions)
- 2 cloves garlic)
- 250 g bacon (breakfast bacon)
- 1 tablespoon oil
- 2 bunches parsley
- salt
- pepper
- nutmeg
- 350 ml milk
- 125 g mascarpone
- 4 egg (s)
- Butter, for the mold
Print Recipe
Pin Recipe Instructions
- Cut the rolls crosswise into thin slices. Peel and roughly grate the carrots. Peel and finely chop the onions and garlic.
- Cut the bacon into small cubes, removing the gristle.
- Heat the oil in a large pan and fry the diced bacon in it. Add the carrots, onions and garlic and cook for 10 minutes.
- In the meantime, wash the parsley, shake dry, coarsely chop the leaves and mix with the vegetables.
- Layer the bread rolls like roof tiles in a buttered casserole dish, spread the vegetables between them and season everything with salt, pepper and nutmeg.
- Whisk the milk, mascarpone and eggs, pour them over the roll and vegetable mixture and bake the casserole at 200 degrees in the preheated oven for about 40 minutes.
- A crunchy salad goes well with it.
- Variation: Instead of the carrots, other seasonal vegetables are also suitable, there are no limits to the imagination. You can also spread 80 g of grated hard cheese such as Gruyère or Gouda cheese on the surface before baking, so the casserole becomes even more spicy.
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