Budget Noodle, Cauliflower and Egg Casserole with Bread and Onion Crust

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Lightly grease a medium baking dish with a little of the vegetable oil.

2. 2

   2. Cook the noodles in a pot of water with a pinch of salt until just tender. Drain and set aside.

3. 3

   3. Meanwhile, boil or steam the cauliflower for 5 to 6 minutes until tender but still firm. Drain well and set aside.

4. 4

   4. In a large skillet, heat 1 tablespoon of the vegetable oil and sauté two thirds of the onion for 5 minutes. Add the garlic, sweet paprika, oregano, salt, and black pepper, and cook for 1 more minute.

5. 5

   5. In a large bowl, combine the cooked noodles, cauliflower, the onion and garlic mixture, the beaten eggs, the milk, and half of the grated cheese. Stir well so all ingredients are evenly distributed.

6. 6

   6. Pour the mixture into the prepared baking dish and level the top with a spoon.

7. 7

   7. In the same skillet, heat the remaining tablespoon of vegetable oil and cook the rest of the onion for 4 to 5 minutes until it starts to brown. Add the crumbled bread and cook for 2 minutes, stirring, so it absorbs the flavor. Mix in the remaining grated cheese.

8. 8

   8. Spread the bread and onion mixture evenly over the casserole to form a crust.

9. 9

   9. Bake for 25 minutes at 200 °C / 400 °F, or until the top is golden and the center is set.

10. 10

    10. Let rest for 5 minutes before serving so the casserole firms up and is easier to slice.