Ingredients
- 6 eggs (hard boiled chopped)
- 2 onions (yellow chopped)
- 2 garlic (cloves peeled)
- 2 vermicelli
- 1 onion leave (yellow)
- 1 carrot
- 1 parsnips
- 1 green pepper seeded
- 1 peppers (roasted red chopped)
- 475 ml milk
- 230 ml mushrooms to cool the sauce
- 220 gr cheddar cheese (grated)
- 200 gr celery (chopped)
- 160 gr mushrooms (chopped)
- 120 gr cheese (shredded)
- 28 gr butter
- 30 ml vegetable oil
- 16 gr flour
- some parsley stewing chicken pimientos
the vermicelli into small pies, 3-4 inch long and cook in some of chicken stock until just al dente. Drain. Combine with the prepared sauce. Gently add hard cooked eggs. Place in two greased flat oval casserole dishes and bake at 150ºC . for about 45 minutes. If casserole appears to be too dry, add some of reserved chicken stock. About 10 minutes before doen, sprinkle top of casserole with remaining cheese. You can freeze the second casserole. Recipe By : Rosilyn/AOL
