Casserole: Schupfnoodle Casserole with Brussels Sprouts and Honey-mustard-bechamel Sauce

The bechamel sauce

1. Let the butter melt in a saucepan and then stir in the flour. Mix slowly with milk and simmer until the sauce has the desired consistency – therefore no quantity is given for the milk. Season to taste with mustard, honey, granulated vegetable stock, salt and pepper.

The casserole structure

1. Halve the potato noodles * (e.g. poultry: duck legs in orange sauce with root potato noodles * or poultry: shredded chicken in Gorgonzola cream with potato noodles) and fry until golden yellow in clarified butter. Then put in a baking dish.
2. Cut the loin into bite-sized pieces, fry in the excess noodle fat along with a peeled onion cut into half rings. Season with salt and pepper. Spread the meat on the potato noodles.
3. Cook the cleaned Brussels sprouts in lightly salted water until they are firm to the bite. Drain and cut the heads in half. Now layer these on the meat.
4. First pour the honey-mustard-bechamel sauce over the whole thing and then sprinkle the grated mozzarella on top.
5. Approx. Bake for 45 minutes at 180 ° C with the lid closed. Then remove the lid and let the cheese brown for another 15 minutes. Arrange on warmed plates and serve with salad.
6. Note 7: Of course you can also use gnocchi for this casserole, other vegetables are also possible, but the sauce is a must. * Link to the spice mixes: Grained vegetable broth reloaded – easy to make yourself