Cheese noodles au gratin with cream spinach sauce

Name: Cheese noodles au gratin with cream spinach sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion; 4 TABLESPOONS Oil; 500 g deep-frozen, portionable cream spinach; 7-8 TABLESPOONS Milk; 400 g tripped chop of Kasseler; 2 packages (400 g each) fresh spaetzle (refrigerated shelf); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Emmental cheese

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion
4 TABLESPOONS Oil
500 g deep-frozen, portionable cream spinach
7-8 TABLESPOONS Milk
400 g tripped chop of Kasseler
2 packages (400 g each) fresh spaetzle (refrigerated shelf)
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Emmental cheese

Directions

1
Peel and chop the onion. Heat 1 tablespoon of oil in a saucepan. Fry the onion until transparent. Add deep-frozen spinach and milk, bring to the boil, cook according to package instructions
2
Dab meat dry and cut into strips. Heat 1 tablespoon of oil in a coated pan, fry the meat for 4-5 minutes, turning, and remove. Add 2 tablespoons of oil to the hot frying fat. Fry the spaetzle for 3-4 minutes, turning them over, season with salt and pepper.
3
Mix the spinach, smoked pork loin and spaetzle and place in 4 ovenproof dishes. Grate the cheese and sprinkle over the top. Grill under the preheated grill of the oven for 3-5 minutes until golden brown