Noodle and Mushroom Souffle

• 9 ounces noodles
• 18 ounces ground beef
• 1 can mushrooms
• 7 each tomatoes
• 1 each leeks
• 1 package american cheese slices
• 1 package emmentaler cheese slices
• 4 large eggs
• 15 ounces cream
• 1 x chives frozen, to taste
• 1 clove garlic

1. Cut mushrooms, leek and tomatoes into slices.
2. Cook noodles in saltwater as directed.
3. Fry the ground beef with the leek and the mushrooms in oil for a short time, season with salt, pepper and garlic.
4. Get a souffle pan and put in as follows ;noodles, tomatoes, cheese, noodles, tomatoes, cheese.
5. The form should be only 3/4 full.
6. Mix eggs, cream, chives, pepper and salt together and pour it over, evenly.
7. Bake in a 200 to 220 cup oven for 45 to 50 minutes.

noodles, ground beef, mushrooms, tomatoes, leeks, american cheese, emmentaler cheese, eggs, cream, chives, clove garlic

Taken from recipeland.com/recipe/v/noodle-mushroom-souffle-45011 (may not work)