Summary

Ingredients

• 300 g leeks
• 2 packs potato noodles each 500 g (refrigerated shelf)
• 500 g minced meat, mixed
• 0.5 teaspoon ½ marjoram, dried
• 1 teaspoon vegetable stock, instant
• 200 g processed cheese
• 75 g cheese (Emmentaler), rated
• 4 tablespoon oil for frying
• 1 pinch (s) cayenne pepper
• little salt
• 0.5 liter ½ water

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Instructions

1. Wash the leek and cut into rings that are not too thin.
2. Fry the potato noodles in 2 tablespoons of oil - preferably in portions for about 5 minutes each, so that they can all be browned nicely. Remove and set aside.
3. Then put the rest of the oil in the same pan (if necessary - sometimes what`s left is enough) and fry the minced meat in it until crumbly. Now briefly add the leek to the pan and season everything with marjoram, just a little salt (important because the processed cheese is very salty) and cayenne pepper. Deglaze with 1/2 liter of water. Add the vegetable stock and simmer for about 5 minutes. Stir in the processed cheese spoon by spoon and let it melt in it.
4. Put the potato noodles and leek mince sauce in a baking dish. Sprinkle the cheese on top.
5. Now put in the preheated oven (electric stove: 200 ° C, convection: 175 ° C) for about 20 minutes and bake.
6. Don`t be fooled - it doesn`t look like much, but it`s absolutely filling.
7. Tip: If you don`t like it that hearty, you can replace half of the potato noodles with ribbon noodles.