Curry Spaetzle Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 12 mins |
| Total Time | 42 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 350 g spaetzle
- 400 g chicken strips
- 1 can peach (s), half fruit (820 g) in sugar
- 1 cup sour cream, 200 g
- 1 cup cream, 200 g
- 200 g Gouda cheese, rated
- 2 tablespoon curry powder
- salt and pepper
- Fondor
- Fat for frying
Print Recipe
Pin Recipe Instructions
- Drain the peaches and collect the juice in a measuring cup and set aside. Cut 6 half peaches into small cubes.
- Heat the oven to 200 ° C.
- Prepare the spaetzle according to the instructions on the packet.
- Fry the chicken strips with a little fat in a medium-sized pan. When the meat has taken on a little color, season with salt and pepper. Add the diced peaches and 50 ml of the collected peach juice. Stir in a spoonful of curry powder. Let it simmer until the liquid has boiled away. Stir a little while doing this. Now add another 50 ml of the peach juice and simmer again until the liquid has boiled away. Now add 100 ml of peach juice, heavy cream and sour cream. Stir until well mixed and add another spoonful of curry powder. Simmer for another 5 minutes and season with salt and fondor.
- Add the spaetzle to the pan and mix everything well. Pour into a sufficiently large baking dish and sprinkle with the grated Gouda. Bake in the oven for about 12 minutes until the cheese is crispy.
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