Bread Dumplings Casserole

For the dumplings, cut the rolls into small pieces in a bowl, peel the onions, dice them finely and sauté in butter until translucent, add to the rolls with the milk, chop the parsley and add to the rolls with the eggs and spices, all very well Mix well and let rest for approx. 30 minutes

Bring salted water to a boil in a large saucepan, form dumplings out of the bun, add them to the salted water and let the dumplings steep for about 20 minutes over low heat, lift the dumplings out of the water with a slotted spoon, a little on a plate Let cool and cut into slices.

Cut the mushrooms into slices and sauté in butter with the diced onions, the spring onions cut into rings and the diced ham.

Bring the vegetable stock with the cream to the boil, stir in a little sauce thickener, season everything with salt and pepper, and pour over the mushrooms.

Briefly fry the Bernese sausages in a pan.

Now place the dumpling slices in a baking dish, pour the mushroom sauce over them, add the sausages and sprinkle everything with the cheese.

Preheat the oven to 200 ° C and bake the dumpling casserole for about 30 minutes.