Summary

Ingredients

• 1 bunch spring onion (s)
• 3 bell peppers, red, yellow, green
• 300 g mushrooms, brown
• 200 g cooked ham, sliced
• 1 can corn, 285 g each
• 3 tablespoon butter and a little butter for the baking dish
• some salt and pepper, colored or black, from the mill
• some paprika powder
• 2 tablespoon flour
• 400 ml meat stock, approx.
• 1 cup sour cream, approx. 200 g each
• 500 g potato noodles, from the coolin shelf or homemade
• 150 g raclette cheese

Print Recipe Pin Recipe

Instructions

1. Clean the spring onions, rinse, cut into thin rings and set aside 3 tablespoons for sprinkling later. Halve the peppers, clean, rinse and cut into strips. Clean the mushrooms; Quarter larger specimens and halve the smaller ones. Dice the cooked ham slices. Drain the corn in a colander and allow to drain.
2. Melt 1 tablespoon butter in a large non-stick pan and fry the spring onion rings together with the mushrooms and the pepper strips in portions. Season with a little salt, a little colored or black pepper from the mill and a little paprika powder.
3. Melt the remaining 2 tablespoons of butter in a second pan, stir in the flour and let it sweat. Then pour in the meat broth while stirring and bring to the boil. Stir in the sour cream and season the sauce with a little salt and some colored or black pepper from the mill.
4. Preheat the oven to 220 ° top / bottom heat or 200 ° convection. Butter a baking dish. Mix the mushroom and vegetable mixture with the diced ham, corn and potato noodles in the baking dish and pour the sauce over it. Cut the raclette cheese into strips and spread on the casserole. Bake the casserole in the preheated oven for about 20 minutes.
5. Sprinkle the colorful potato casserole with the remaining spring onion rings that were set aside.
6. If you still have some sauerkraut left, you are welcome to use it. If necessary, leave out the mushrooms and corn.