Downhillcats schnitzel casserole with onions and mushrooms

Ingredients for 4 servings:

• 4 large schnitzels
• 1 large onion(s)
• 1 jar mushrooms, sliced
• 250 ml sauce (dark cream sauce, possibly ready-made product)
• 200 ml cream
• 100 g cheese, grated
• 1 tsp mustard, hot
• 30 g butter
• 100 g ham, smoked and diced ham (optional)
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 10 minutes

without pre-cooking

Grease a baking dish with butter. Then slice the onion into thin rings and line the bottom of the baking dish with them (and the ham if desired). Place the prepared schnitzels next to each other on top of the onions and season with a little salt and pepper. Now heat the sauce (prepare) and remove the pot from the heat. Add the cream and mustard, whisk well, and stir the drained mushrooms into the sauce. Spread the sauce over the schnitzels and fill the spaces between them with the mushrooms. Cover the baking dish with aluminum foil and let it stand for at least an hour (overnight is better). Place the schnitzels, covered, in a preheated oven (200 degrees fan-assisted) and cook for 40 minutes. Then remove the aluminum foil, sprinkle the schnitzels with the cheese, and bake until the cheese has melted. This will take about another 10 minutes. Reduce the heat slightly if necessary. Pasta, spaetzle, or boiled potatoes are suitable side dishes. White bread and salad also taste great with it. Tip: If you want something a little more savory, add some diced ham to the dish (but don’t add any salt!).