Bread dumpling casserole with Harzer cheese

Ingredients for 5 servings:

• 6 dumplings (bread dumplings), cooked, cooled
• 600 g tongue(s) (cooked ox tongue)
• 125 g crème fraîche
• 125 ml cream
• ¼ liter apple cider
• 3 eggs
• 300 g Harzer cheese
• 1 tsp caraway powder
• 1 tsp caraway seeds for sprinkling
• some butter for the mold

Instructions

Working time approx. 12 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 37 minutes

a delicious casserole

Slice the bread dumplings. First, thinly slice the skinned ox tongue, then cut these into strips. Layer the dumpling slices and strips of tongue alternately in a buttered casserole dish. Heat the crème fraîche, cream, and apple cider, and melt the Harzer cheese in it, stirring constantly. Remove from the heat, let cool slightly, stir in the eggs, and season with ground caraway seeds. Pour the cheese sauce over the casserole. Sprinkle with caraway seeds. Bake in a preheated oven on the lower rack at 200°C for about 25 minutes. Serve fresh from the oven. Serve with any salad.