Cheese spaetzle and vegetable casserole

Ingredients for 4 servings:

• 500 g flour or wholemeal flour if required
• 8 m.-sized eggs
• 100 ml milk
• 20 g salt
• 2 tbsp oil for frying
• 2 m.-sized carrot(s), cut into thin slices
• 2 spring onions, cut into rings
• 1 large onion(s), diced
• 1 medium-sized bell pepper(s), diced
• 250 g mushrooms, e.g. champignons, in thick slices
• 1 large beef tomato(s), diced
• ½ bunch parsley, finely chopped
• 150 g mountain cheese, grated
• 150 g Emmental cheese, grated
• e.g. salt and pepper
• n. B. Nutmeg

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

vegetarian

For the spaetzle, mix the flour, eggs, milk, salt, and, if desired, nutmeg and pepper together well to form a sticky dough. Let the dough swell for a few minutes. In the meantime, bring a large pot of salted water to a boil. As soon as it boils, add the dough to the salted water using a spaetzle grater. Stir well immediately and cook for about 2-4 minutes, stirring constantly so that the spaetzle do not stick together. Remove the spaetzle from the cooking water with a slotted spoon or drain them in a sieve and toss with a little oil or butter to prevent them from sticking together. Preheat the oven to 200°C (fan). First, fry the diced onions in a pan with a little oil until lightly browned. Then add the remaining vegetables and fry until everything is cooked. Season with salt, pepper, and parsley. Place the spaetzle, roasted vegetables, and cheese in a baking dish, mix well, and place in the preheated oven. Once the cheese has melted and the top of the casserole is lightly browned, it is ready to serve.