Noodle and Mushroom Souffle
Cut mushrooms, leek and tomatoes into slices.
Cook noodles in saltwater as directed.
Fry the ground beef with the leek and the mushrooms in oil for a short time, season with salt, pepper and garlic.
Get a souffle pan and put in as follows ;noodles, tomatoes, cheese, noodles, tomatoes, cheese. The form should be only ¾ full. Mix eggs, cream, chives, pepper and salt together and pour it over, evenly. Bake in a 200 to 220 cup oven for 45 to 50 minutes.