Schupfnudel casserolle
Tags:
alcohol-free
Description
Schupfnudeln, also known as finger noodles, are very versatile. Some people eat them plain, with just a little butter, while others use them mainly as a side dish with vegetables and meat dishes. Many recipes tend to be savoury, but they can also be made sweet. Today we have decided to make a casserole with leek and ham.
Ingredients for
Ingredients for the casserolle
1500
g
Schupfnudel
500
g
leek
500
g
ham
500
ml
vegetable stock
200
g
processed cheese
150
g
grated cheese
salt, pepper, nutmeg, paprika powder
Preparation
Prepare the casserolle
1
Fry the Schupfnudel in a little fat until golden brown and then place in the oven dish. Preheat the oven to 180°C fan.
2
Cut the leek into thin strips and the ham into small pieces, add to the dish and mix together.
3
Bring the vegetable stock to the boil and then stir in the processed cheese and 2/3 of the grated cheese and season with salt, pepper, nutmeg and paprika. Then pour everything over the Schupfnudeln.
4
Sprinkle the casserole with the remaining grated cheese and bake in the preheated oven for 15 minutes.
Ingredients for
Ingredients for the casserolle
1500
g
Schupfnudel
500
g
leek
500
g
ham
500
ml
vegetable stock
200
g
processed cheese
150
g
grated cheese
salt, pepper, nutmeg, paprika powder
