Spaetzle – Casserole with Vegetables
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g spaetzle, (e spaetzle - coolin shelf)
- 400 g peas, frozen
- 500 g cherry tomato (s)
- 200 g cheese, (Gouda)
- salt
- pepper
- 2 medium onion (s)
- 1 clove garlic
- 3 tablespoon butter
- some chives
Print Recipe
Pin Recipe Instructions
- Cook the spaetzle in plenty of boiling salted water for 2 minutes. Drain the spaetzle and let it drain.
- Heat 1 tablespoon butter in a saucepan, add the peas, pour in a little water (approx. 50-100 ml), season with salt and cook for approx. 10 minutes. Wash tomatoes, cut in half or quarter. Peel the onions and garlic. Halve the onions and thinly slice them. Finely dice the garlic. Coarsely grate the cheese. Heat 2 tablespoon butter in a pan. Sauté the onions and garlic in it. Add tomatoes and fry for 2-3 minutes. Season with salt, pepper and chives. Stir in the spaetzle and peas. Pour half of the mixture into a greased baking dish. Scatter half of the cheese on top. Spread the rest of the mixture and the rest of the cheese on top.
- Bake in a hot oven (electric stove: 200 degrees, convection: 175 degrees, gas: level 3) for 10 minutes.
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