John Myers
Cheese Spaetzle Casserole
The perfect cheese spaetzle casserole recipe with a picture and simple step-by-step instructions.
- 300 g Spaetzle
- 200 g Boiled ham
- 200 g Mushrooms brown
- 300 g Cream sour cream
- 200 g Grated Gouda
- 1 medium sized Shallot
- 1 tbsp Rapeseed oil
- Salt and pepper
- 4 Stems Parsley
- Peel the shallot and cut into small cubes. Clean the mushrooms with a brush and cut into slices. Cut the cooked ham into large pieces. Heat the oil in a pan and fry the shallot cubes and mushrooms lightly. Add the boiled ham and let fry briefly.
- Cook the spaetzle in plenty of salted water according to the instructions on the package. Add the drained spaetzle to the pan and fold everything in well together.
- Mix the cream sour cream with 100 g cheese, season with salt and pepper. Put the spaetzle and mushroom mixture in a baking dish and spread the cream with sour cream. Spread the rest of the cheese (100 g) on top. Bake in a hot oven at 180 degrees for about 20 minutes. Spread the cheese spaetzle casserole on plates and serve garnished with a little parsley.
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