Vegetable Millet and Mushroom Casserole

Sauté onion and millet in butter. Extinguish with vegetable soup and cook for 15 minutes with the lid closed.

Chop mushrooms and sauté for 5 minutes.

Add chopped vegetables and continue to sauté until tender. Season with garlic clove at the end.

Put the millet in a baking dish and spread the vegetables evenly. Stir the egg with milk and pour over the vegetables.

Cook in the oven at 200 C for about 1/2 hour.

Stir sour cream with finely chopped herbs and pour over the casserole form before serving.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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