Hörnliuflauf (Macaroni Casserole)

Last night I took a night off and let the fiance cook. I was very excited about this dish, because he made it once before while visiting me back home. Let me tell you, it was better than I remember it. Like any good casserole, you can switch up the vegetables, cheeses and spices to your liking (or what you have on hand).

Hörnliuflauf

1 pound (450g) ground beef
1 medium onion, diced
1 small head of broccoli, chopped
1 zucchini, chopped
4 large mushrooms, sliced
3 cups (300g) macaroni, cooked
2 cups (200g) bowtie pasta, cooked
4 1/2 cups (450g) cheese(s), grated(we used Emmentaler (Swiss), Gruyère, and Tilsiter cheeses)
6 eggs
3/4 cup (180ml) milk
salt, pepper, chili, garlic and herbs to taste  
(we also added a little Tabasco and nutmeg)
Parmesan cheese, grated fine

1. Preheat the oven to 425°F (220°C).
2. In a skilled, saute onions until translucent then add the beef. Cook until browned. Set aside.
3. Mix beef mixture, vegetables, and pasta together. Layer with cheese in a large casserole. Bake for 15 minutes.
4. In a small bowl, whisk together eggs, milk, and spices. Pour over the pre-baked mixture. Top with Parmesan cheese and bake another 20 minutes or until golden brown on top.

En Guete!