John Myers
Dumpling and Carrot Casserole
The perfect dumpling and carrot casserole recipe with a picture and simple step-by-step instructions.
- 500 g Frozen cream vegetables with peas and carrots
- 1 packet Mini bread dumplings
- 1 bunch Spring onions
- 150 g Herbal creme fraiche
- 100 g Grated cheese
- Salt pepper
- Preheat the oven to 160 degrees circulating air. Prepare creamed vegetables according to the instructions on the package. Cook the mini dumplings in salted water according to the instructions on the package, then drain.
- Wash and clean the spring onions and cut into thin rings. Stir the herb creme fraiche into the creamed vegetables, season well with salt and pepper, fold the spring onion rings into the vegetables.
- Put the dumplings in a greased baking dish, spread the vegetables all around, sprinkle with cheese. Baked casserole in the oven for about 15 minutes until golden yellow. For 4 people I would double the amount given. Enjoy your meal!
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