John Myers
Spaetzle Casserole with Minced Meat and Mushrooms
The perfect spaetzle casserole with minced meat and mushrooms recipe with a picture and simple step-by-step instructions.
- 500 g Egg spaetzle fresh
- 250 g Mushrooms
- 500 g Mixed minced meat
- 2 Onions
- 3 Toes Garlic
- 250 ml Vegetable broth
- 200 g Grated Edam
- Oil
- Salt
- Pepper
- Chili spice
- Sweet paprika
- Hot peppers hot
- Peel and finely dice the onions and garlic. Clean the mushrooms and cut them in slices. Fry the onions and garlic in a little oil until they are smooth. Add the mushrooms and fry them. Season with pepper and salt and place in a baking dish. Now fry the minced meat in the same pan. Season with pepper, salt, some chilli and paprika.
- Add the minced meat to the mushrooms in the baking dish and mix together with the spaetzle. Deglaze the roast set in the pan with the vegetable stock and simmer briefly. Pour this sauce over the mince / spaetzle mixture and sprinkle with the Edam cheese.
- Place the baking dish in the oven preheated to 200 degrees for about 20 minutes. When the cheese is golden brown it can be served
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