Schupfnudeln casserole deluxe

Ingredients for 2 servings:

• 1 pack of potato dumplings
• 1 clove(s) garlic
• 1 large onion(s), red
• 5 m.-large beans, green
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 1 stalk(s) leek
• 1 small zucchini
• 1 head of broccoli, half
• 250 ml cream
• 250 ml milk
• 3 eggs
• salt and pepper
• oil
• oregano
• 1 pack of Emmental cheese, approx. 200 g

Instructions

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

Dice the onions, garlic, bell peppers, and zucchini. Cut the beans into bite-sized pieces. Slice the leek and finely chop the broccoli. Fry the onions and garlic in a pan with oil until golden brown. Add the beans and fry for about 4 minutes. Add the bell peppers and leek to the pan and fry for about 5 minutes. Add the broccoli to the pan and fry for 6 minutes. Stir in the zucchini and cook until the vegetables are al dente. Set aside. Heat the oil in another pan and fry the dumplings until golden brown. At the same time, mix 250 ml of cream and 250 ml of milk and crack the eggs into the milk mixture. Season to taste. Grease a casserole dish or an ovenproof dish. Layer the vegetables and dumplings. Pour the cream mixture over them and sprinkle with cheese. Bake in the oven at 200 °C for 30 minutes. Serve with a fresh salad or fresh bread. The casserole also tastes good as a side dish to meat or fish.