Kebab spaetzle casserole

Ingredients for 4 servings:

• 1 package of chicken or beef or turkey meat (kebab, frozen, approx. 500 g)
• 1 onion(s), diced
• 1 bell pepper(s), color of your choice
• 1 cup sour cream
• 1 cup Cremefine or reduced-fat cream
• 1 pinch(s) chicken broth or beef broth, instant
• 200 g cheese (Emmental), grated
• 200 g Spätzle (egg spaetzle) from the refrigerated section
• salt water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

quick, tasty and without much effort

Sear the meat with the diced onions. Dice the bell pepper, add, and fry. Meanwhile, cook the spaetzle in salted water according to the package instructions, but do not allow them to become too soft. Then drain. Spread the spaetzle and the kebab mixture in a shallow baking dish and mix well – they don’t need to be layered separately. Mix the sour cream with the cream and broth – feel free to use a little more broth, as the spaetzle will neutralize some of the saltiness. When seasoning, you should still be able to taste it without it tasting like a creamy brine. Pour the seasoned liquid over the mixture in the baking dish. Bake in a preheated oven at 175°C (top/bottom heat) for about 30-45 minutes. The cheese should be crispy but not too dark. Since all the ingredients are already cooked when they go in the oven, you can vary the cooking time according to your preference. For the chicken or turkey version, I also use chicken broth; for beef kebabs, you should use beef broth to ensure the flavors match.