Potato Pasta Casserole
(1 vote)
(1 vote)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
590
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 590 cal. | (28 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 17.4 μg | (29 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 14.2 μg | (32 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 710 mg | (18 %) | ||
| Calcium | 470 mg | (47 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 18.5 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 217 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 600 grams potatoes
- 300 grams macaroni
- 2 Tbsps chopped parsley
- 50 grams melted butter
- salt
- peppers
- Ingredients
- 400 milliliters milk (or cream)
- 4 eggs
- 100 grams finely grated Emmentaler cheese
- Ingredients
- 2 onions
- 4 Tbsps clarified butter
- 50 grams sliced Emmentaler cheese
Preparation steps
1.
Peel the potatoes, cut into bite size pieces and cook for 20 minutes in salt water. Cook the pasta in salt water, according to the package instructions.
2.
Whisk the eggs, milk and cheese together. Season with salt, pepper and nutmeg. Pour half of the mixture into a baking dish. Drain the potatoes and pasta, mix with the parsley and butter and pour into the baking dish. Cover with the remaining milk and egg mixture. Cover with aluminum foil. Bake for about 30 minutes at 200°C (approximately 400°F).
3.
Peel the onions, cut into thin rings and saute in butter until golden brown. Remove the casserole from the oven and sprinkle with cheese and onions. Serve hot.
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