Millet Casserole with Vegetables

For the millet casserole, rinse the millet thoroughly with warm water, cook in the soup until soft, refrigerate, finely chop the hamburger bacon, onion, garlic.

Fry in olive oil, dice the vegetables, roast them, quickly fry the herb mushrooms alone in a pan,stew the vegetables until firm to the bite.

Mix everything with the cooled millet, add the diced mozzarella, the parsley and the herb salt, whisk the cream, milk and eggs briefly and mix in.

Place in a buttered baking dish and bake for one hour at 180 °C top/bottom heat.

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