Bread dumpling casserole

Ingredients for 3 servings:

• 2 m.-sized onion(s)
• 12 small bread dumplings, homemade
• 2 slices of Leberkäse
• 15 cocktail tomatoes
• 4 spring onions
• n. B. Grated cheese for sprinkling
• 50 g butter
• 300 ml milk
• 50 g cheese, grated
• 2 tbsp, heaped flour
• salt and pepper
• 1 pinch(s) of cayenne pepper
• 1 pinch(s) nutmeg, freshly grated

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

simple and delicious

Dice the bread dumplings and meatloaf. Finely chop the onions. Halve the cocktail tomatoes and thinly slice the spring onions. Set aside a few cocktail tomatoes and some of the spring onions. Sauté the bread dumplings, meatloaf, and onions, then add the remaining cocktail tomatoes and spring onions. Transfer to a baking dish. Heat the butter in a saucepan, sprinkle over the flour, and sauté briefly while stirring. Add the milk and mix well. Add the 50g grated cheese and melt while stirring. Season to taste with pepper, salt, nutmeg, and cayenne pepper. Pour the béchamel sauce over the contents of the baking dish. Sprinkle with the grated cheese and bake in a preheated oven at 180°C (convection oven) for about 20 minutes until golden brown. In the meantime, briefly fry the remaining cocktail tomatoes and spring onions in a pan, season to taste and serve on plates with the casserole.