Summary

Ingredients

• 300 egg spaetzle
• 150 g cooked ham (ham)
• 150 g Gouda or Emmentaler, rated
• 1 onion (s)
• 1 small Can (s) mushrooms
• 1 cup crème fraîche
• oregano
• 2 tablespoon sunflower oil

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Instructions

1. Preheat oven to 180°C (356°F).
2. Bring a large pot of salted water to a boil and cook the egg spaetzle for 5 minutes until tender.
3. While the spaetzle cooks, cut the onion and ham into small pieces and drain the mushrooms.
4. Heat the sunflower oil in a large pan over medium-high heat. Add the onion and cook for 3 minutes until translucent. Add the ham and mushrooms, stir well, and cook for 2 more minutes.
5. Drain the spaetzle and transfer to a large bowl. Add the ham and mushroom mixture, stir in half of the grated cheese, then add the crème fraîche and mix well.
6. Transfer the mixture to a baking dish and spread evenly. Scatter the remaining grated cheese over the top.
7. Bake for 20 minutes until the cheese is golden brown.
8. Sprinkle a pinch of oregano over the top and serve.