Schupfnudel casserole
Pasta casserole with a difference: Our creamy Schupfnudel casserole with peppers and broccoli is baked with cheese and tastes irresistibly good.
INGREDIENTS
½ red pepper
½ yellow pepper
1 zucchini
1 small broccoli
1 small onion
1 garlic clove
3 tbsp olive oil
250 g Schupfnudel (from the refrigerated section)
½ tsp salt
Freshly ground pepper
150 g cream
80 g crème fraîche
150 g grated cheese (e.g. Emmental or Gouda)
PREPARATION
1. Wash the peppers, halve them, remove the seeds and cut into large cubes. Wash the zucchini, halve them and dice them. Cut the broccoli into small florets. Peel the onion and cut into wedges. Finely chop the garlic clove.
2. Heat a pan with 1 tablespoon of olive oil and fry the potato dumplings all over for 3-4 minutes until golden brown. Remove them from the pan and place in a casserole dish.
3. Heat the remaining oil in the pan. Fry the onions and broccoli over medium heat for 2 minutes. Add the pepper and zucchini pieces to the pan and season everything with salt and pepper. Fry for another 2 minutes. Finally, add the garlic and sauté briefly. Pour in the cream and simmer for 4 minutes over medium heat.
4. Preheat the oven to 200 degrees circulating air (220 degrees top and bottom heat). Add the crème fraîche to the vegetables and season the sauce with salt and pepper.
5. Add the sauce to the potato dumplings in the casserole dish, mix everything together and spread out flat. Sprinkle with grated cheese and bake in the oven for 15 minutes until golden brown. Take the casserole out of the oven and serve. Enjoy!
