Cheese Spätzle Casserole

Cheese Spätzle Casserole
Quantity Ingredient
250 g Wheat Flour Type 405
2 Eggs
1 tsp Salt
0,125 l Water
1 Onions
150 g Mushrooms
20 g Butter
0,1 l Cream
0,125 l Vegetable broth
Pepper from the mill
150 g Cooked ham
120 g Gouda cheese
1 tbsp Cut leek

Cheese Spätzle casserole is prepared with homemade Spätzle. For the Spätzle, mix the flour with the eggs, a level teaspoon of salt and water to a viscous dough. Bring to the boil in a saucepan of salted water. Reduce the temperature slightly. Spread the dough on a wet wooden board and scrape thin spaetzle into the water with a long knife. Dip the blade into the cooking water again and again. The Spätzle rise to the surface after a short time. Pour the spaetzle into a sieve. Preheat the oven to 200°. Cut the onions into slices and quarter the mushrooms. Heat butter in a pan, fry onions and mushrooms in it, deglaze with cream and extend the sauce with vegetable stock. Season the mushrooms with ground pepper, salt and pressed garlic. Cooked ham can be cut into strips or cubes as desired. Grate Gouda roughly. Pour the spaetzle into a large bowl and mix with the mushrooms, cooked ham and gouda. Fill the cheese spaetzle into the casserole dish. Cheese Spätzle casserole on the middle rail about 10 minutes toast. Cut the chives into fine rolls and sprinkle over the Spätzle cheese casserole shortly before serving.

Servings: 3, Difficulty: 
Preparation time: 20 minutes, Total duration: 30 minutes

All data per serving:
794 kcal
65 g
37 g
44 g

(C)opyright by Marions Kochbuch