Schupfnudel – Mince – Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 packet potato noodles
- 500 g minced meat, half and half
- 500 g sauerkraut
- 2 onions)
- 200 ml milk
- 200 g processed cheese
- 2 teaspoons stock, grained
- 2 tablespoon tomato ketchup
- salt and pepper
- 250 g cheese (Gouda)
- fat
Print Recipe
Pin Recipe Instructions
- Cut the onions into rings and fry them in a little fat, add the sauerkraut and stew until the cabbage is cooked through. Season with granular broth in between and deglaze with a little water again and again.
- Season the mince with salt, pepper and ketchup, knead and then fry in a pan with a little fat for about 10 minutes. After a few minutes add the potato noodles and fry for about 5 minutes.
- Put the cabbage and minced noodle mixture in a baking dish.
- Warm the milk in a small saucepan and melt the cheese over a low heat.
- Grate the Gouda cheese, pour over the casserole and pour the cheese sauce over it.
- Place in the oven at 180 ° C for about 30 minutes (until the cheese is lightly browned).
- You can of course use another cheese instead of the Gouda.
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