Cheese Spaghetti Casserole

For the cheese spaghetti casserole, cook the spaghetti in salted water “al dente”, then drain and set aside.

Fry the ham (or bacon cubes) with the chopped onion in olive oil (and a few drops of Maggi soup additive) and set aside as well. Preheat the oven to 170° degrees.

Mix 2 eggs, creme fraiche and yogurt, as well as various herbs/spices finely chopped, salt, pepper to taste (the fastest way is with a blender).

Then add the sautéed ham (or bacon), grated cheese and mozzarella cubes and mix well.

Add the finished spaghetti noodles to the yogurt mixture so that it is well distributed with the pasta. Butter a baking dish and line with fine breadcrumbs (only thin layer).

Pour the pasta mixture into the baking dish and spread it evenly. Now spread the rest of the grated cheese over the top, place mozzarella slices on top and place a piece of butter in the center.

Cover and bake in the oven for about 30 – 60 minutes – until the cheese crust is crispy.

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