Schupfnudel casserole
Pasta casserole with a difference: Our creamy Schupfnoodle casserole with peppers and broccoli is gratinated with cheese and tastes irresistibly good.
INGREDIENTS
½ red pepper
½ yellow pepper
1 zucchini
1 small broccoli
1 small onion
1 clove of garlic
3 tbsp olive oil
250 g Schupfnudel (from the refrigerated shelf)
½ tsp salt
pepper from the grinder
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 them into coarse cubes. Also wash, halve and dice the zucchini.
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 Schupfnudeln all over for 3-4 minutes until golden brown.
Take them out of the pan and put them in a baking dish.
3. Heat the remaining oil in the pan. Saute 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.
Sauté for another 2 minutes. Finally add the garlic and sauté briefly. Pour in the cream and simmer over medium heat for 4 minutes.
4. Preheat the oven to 200 degrees fan (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 Schupfnudeln in the baking dish, mix everything together and spread it out flat.
Sprinkle with the grated cheese and bake in the oven for 15 minutes until golden brown. Remove the casserole from the oven and serve. Bon appetit!
