Hearty cottage casserole

Ingredients for 4 servings:

• 150 g flour
• 3 eggs
• 1 pinch of salt
• 1 large onion(s)
• 400 g mushrooms
• 150 g mountain cheese
• 2 tbsp oil
• 75 g bacon, diced
• salt and pepper
• Fat, for the casserole dish

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mix the flour, eggs, and a pinch of salt into a smooth batter. Stir until bubbly, then let it rest for 20 minutes. In the meantime, peel the onion and slice it into thin rings. Coarsely grate the cheese. Clean the mushrooms and slice it thinly. Dice the bacon (I use the already diced bacon). Pour cold water into a large bowl fitted with a sieve and set it next to the stove. Bring a large pot of water to a boil, add salt, and scrape the prepared batter into the boiling water using a spaetzle grater or a board. When the spaetzle float to the top, stir and let it bubble again. Then, using a slotted spoon, transfer the spaetzle to the prepared bowl of cold water (this prevents the spaetzle from sticking together). Remove the sieve from the bowl and let it drain. Transfer the spaetzle to a greased baking dish. Heat the oil in a pan and fry the onion rings. When the onions have taken on a nice color, add the bacon cubes and fry them. Then add everything to the spaetzle in the casserole dish. Season with salt and pepper, add half of the grated cheese, and mix well. Sauté the mushrooms in the pan and add them to the casserole dish, mixing everything together again. Sprinkle the remaining cheese over the top and bake everything in an oven preheated to 200°C (180°C fan oven) for about 20 minutes. A green salad goes well with this. If you’re in a hurry, take 600g of ready-made egg spaetzle and cook them in salted water.