Hearty Bread Roll Casserole Winzerin
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 rolls from the day before
- 125 ml white wine
- Cheese, some slices, e.g., Emmentaler
- 3 egg (s)
- 200 ml sweet cream
- salt and pepper
- nutmeg
- 1 medium onion (s)
- 2 tablespoon, heaped butter
- Chive rolls
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C.
- Peel the onion and chop finely. Cut the rolls into approx. 1.5 cm thick slices.
- Grease a flat baking dish with a little butter, layer the bread rolls like a roof tile and drizzle with the wine. Put the cheese slices between the bread rolls. If you like it strong, you may like a more flavorful cheese, e.g., not too old mountain cheese.
- Melt the remaining butter and sauté the onions until translucent.
- Whisk the eggs and cream, season with pepper, nutmeg and about half a teaspoon of salt and pour over the casserole. Spread the steamed onions over the top.
- Close the form with a lid and bake in a preheated oven at 200 ° C for about 30 minutes. Then bake without the lid for another 10-15 minutes, until the onions and bread rolls are lightly brown.
- Garnish with chopped chives before serving.
- A fresh leaf salad tastes good with it, e.g., Field salad with a fruity cranberry dressing.
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