John Myers
Spaetzle Casserole Dieter’s Art
The perfect spaetzle casserole dieter’s art recipe with a picture and simple step-by-step instructions.
- 1 kg Homemade spaetzle
- 1 piece Fresh onion
- 2 tbsp Rapeseed oil for frying
- 3 tbsp Spelled flour for dusting
- 150 g Grated mountain cheese
- 1 glass Canned mushrooms Whole heads
- 3 tsp Salt to taste
- 4 pinch Black pepper from the mill
- 2 tsp Chinese spice
- Spelled spaetzle from my KB.
- Peel the onion and cut into slices. Remove the skin from the pork tenderloin or have the butcher make it. Then cut into 2 cm thick slices, season with salt, pepper and Chinese spices. Dust the slices with spelled flour on all sides and fry in a pan with hot rapeseed oil until golden.
- Sprinkle some powdered sugar over the rest of the oil in the pan and let the onion slices caramelize. Drain a can or glass of whole mushrooms and cut in half. In a baking dish, we distribute butter evenly on the bottom.
- Now we put a layer of spaetzle on the butter, spread some grated mountain cheese on top and top it with the fried fillet slices and the mushroom halves. On top we give spaetzle and cheese again and over it we distribute the caramelized onions.
- We put this in the preheated oven for 15-20 minutes at 190 degrees, depending on the oven. Spaetzle should be golden yellow and the cheese should flow nicely. I also had beans with bacon and a pepper sauce.
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