Cheese Spaetzle and Brussels Sprouts Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g spaetzle
- 300 g Brussels sprouts, weihed cleaned
- 3 tablespoon butter
- 2 tablespoon flour
- 200 ml vegetable stock
- 200 ml milk
- some nutmeg, freshly grated
- 150 g mountain cheese
- 1 large onion (s)
- some flour
- 0.5 ½ bunch chives
- salt
- Butter for the mold
Print Recipe
Pin Recipe Instructions
- Cook the spaetzle in plenty of boiling, lightly salted water according to the instructions on the packet. Then drain and drain.
- Cook the Brussels sprouts in boiling, also lightly salted water for about 8 minutes. Then drain, quench and drain.
- Melt 2 tablespoons of butter in a saucepan, then stir in the flour and sauté briefly. Pour in the vegetable stock and milk while stirring, bring to the boil and then simmer over a low heat for about 5 minutes. Season to taste with a little salt and some freshly grated nutmeg.
- Coarsely grate the mountain cheese. Put the spaetzle, cheese (except for something to sprinkle), Brussels sprouts and sauce in a buttered baking dish and mix together. Sprinkle with the rest of the cheese and bake in a preheated oven at 200 ° C (convection 175 ° C) for about 30 minutes.
- In the meantime, peel the onion, cut into rings and turn in a little flour. Melt 1 tablespoon butter in a pan and roast the onion rings in it, seasoning with a little salt.
- Rinse the chives, shake dry and cut into fine rolls.
- Sprinkle the cheese spaetzle and Brussels sprouts bake with the fried onion rings and the chives and serve.
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