Spätzle casserole

Ingredients for 4 servings:

• 1 kg Spätzle, from the refrigerated section
• 1 onion(s)
• 1 clove(s) garlic
• 2 jars of mushrooms
• 3 bell peppers, red, yellow and green
• ½ tbsp olive oil
• 1 can/n tomato(s), skinned (285 g drained weight))
• some spice mix for pizza or pasta
• 200 g sour cream (10% fat)
• 1 egg(s)
• salt and pepper
• 100 g grated cheese (17% fat absolute)
• Paprika powder
• curry powder
• Nutmeg, grated

Instructions

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

Peel and finely dice the onion, peel and finely chop the garlic. Drain the mushrooms. Wash, deseed, and dice the bell peppers. Heat 1 tablespoon of oil in a pan and sauté the onion and garlic until translucent. Add the diced bell peppers to the pan. Then sauté the mushrooms. Chop the tomatoes and add their juices to the vegetables. Season with pizza seasoning and let it reduce slightly. Grease a baking dish with the remaining oil. Mix the spaetzle with the vegetables and add to the baking dish. Mix the sour cream with the egg, season with seasonings, and pour over the spaetzle mixture. Sprinkle with cheese and bake in a preheated oven at 180°C (350°F) with a fan oven for about 30 minutes.