Pasta Casserole with Mushrooms

For the pasta casserole, boil the whole-grain croissants in salted water for about 10-15 minutes until bubbly, then drain. Heat vegetable margarine, chop onion and mushrooms and sauté in the margarine.

Mix everything together, season and put in a greased baking dish. Beat eggs with sour cream, milk and spices and pour over the pasta-mushroom mixture.

Bake in the oven at 200 °C for about 25-30 minutes.

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