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Schupfnudeln casserole

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Ingredients for 4 servings:

  • 300 ml vegetable broth, instant
  • 200 g herb cream cheese
  • 3 tbsp frozen mixed herbs
  • ½ red chili pepper(s)
  • Salt
  • Pepper, from the mill
  • 2 tbsp lemon juice
  • 800 g potato noodles
  • 600 g peas and carrots, frozen
  • 100 g cheese (Edam), grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with herb cheese sauce

Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Heat the vegetable broth in a saucepan, stir in the herb cream cheese and let it melt, but do not boil. Stir the herb mixture into the sauce and season with chili, salt, pepper, and lemon juice. Place the dumplings and vegetables in a greased casserole dish. Pour the sauce over the top, mix well, and sprinkle with the Edam cheese. Bake the casserole in the hot oven for about 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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