Schupfnoodle Casserole with Sauerkraut
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 medium onion (s)
- 4 tablespoon oil
- 500 g minced meat
- 1 teaspoon tomato paste
- 500 g sauerkraut
- 500 g potato noodles, cooked
- 1 bunch parsley
- 250 g cheese, rated
- 150 g crème fraîche
- 200 ml cream
- salt and pepper
- Paprika powder
- Fat, for the baking dish
Print Recipe
Pin Recipe Instructions
- Peel and dice the onions. Heat 3 tablespoons of oil in a pan and fry half of the onion cubes until translucent. Add the minced meat and fry. Stir in tomato paste and season with salt, pepper and paprika.
- Drain the sauerkraut. Heat 1 tablespoon of oil in a saucepan and sauté the remaining diced onions and sauerkraut.
- Preheat the oven to 175 ° C.
- Grease a baking dish and layer in the minced meat, sauerkraut and potato noodles one after the other. Chop the parsley and mix with the cheese, crème fraîche and cream and pour over the casserole.
- Bake in the oven for about 30 minutes and serve garnished with parsley.
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