Minced meat and sauerkraut casserole with potato dumplings

Ingredients for 4 servings:

• 1 pack of HENGLEIN Fine Schupfnudeln (500 g)
• 2 bell peppers, red
• 2 onions
• 1 can of sauerkraut (850 ml)
• 400 g minced meat, mixed
• 2 tbsp oil
• 1 cup sour cream
• 100 ml milk
• Salt and pepper, freshly ground
• 150 g grated cheese (e.g. mountain cheese)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Simple minced meat gratin

Preheat oven to 180°C. Halve, trim, wash, and slice the bell peppers. Peel the onions and slice them into thin rings. Drain the sauerkraut and squeeze the excess water well. Brown the minced meat on all sides in heated oil. Add the bell peppers, onions, and potato noodles, sauté, and place in a casserole dish with the sauerkraut. Mix the sour cream with the milk, season with salt and pepper, pour over the ingredients, sprinkle with cheese, and bake in the preheated oven for approx. 20-30 minutes (gas mark 3, fan oven: 160°C). Per serving: kJ/kcal: 3232/774 Protein: 39.3 g Fat: 47.0 g Carbohydrate: 45.0 g Protein: 3.5 g