Schupfnoodle Casserole

Summary

Ingredients

• 300 ml vegetable stock, instant
• 200 g herbal cream cheese
• 3 tablespoon herbs, frozen, mixed
• 0.5 ½ chilli pepper (s), red
• salt
• Pepper from the grinder
• 2 tablespoon lemon juice
• 800 g potato noodles
• 600 g peas and carrots, frozen
• 100 g cheese (Edam), rated

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Instructions

1. Preheat the oven to 200 degrees.
2. Heat the vegetable stock in a saucepan, stir in the herb cream cheese and let it melt, do not boil. Stir the herb mixture into the sauce and season with chilli, salt and pepper and lemon juice to taste.
3. Put the potato noodles and vegetables in a greased baking dish. Pour the sauce over it, mix everything well and sprinkle everything with the Edam.
4. Bake the casserole in the hot oven for about 30 minutes.