Kasseler mushroom casserole with potato noodles

Name: Kasseler mushroom casserole with potato noodles
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 250 g Mushrooms; 4 released pork chops (approx. 150 g each); 3 TABLESPOONS Oil; 600 g Fresh pasta (refrigerated shelf); 1 coated tbsp. flour; 200 g Whipped cream; 150 ml Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 bunch Chives; 50 g Gouda cheese

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

250 g Mushrooms
4 released pork chops (approx. 150 g each)
3 TABLESPOONS Oil
600 g Fresh pasta (refrigerated shelf)
1 coated tbsp. flour
200 g Whipped cream
150 ml Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 bunch Chives
50 g Gouda cheese

Directions

1
Clean the mushrooms and cut them in half. Dab meat dry. Heat 1 tablespoon of oil in a coated pan. Fry the potato noodles in it for about 5 minutes and take them out. Add 2 tbsp. oil to the pan.
2
Brown the meat on each side for about 4 minutes, remove from the pan. Put the mushrooms into the hot pan and fry them all around for about 5 minutes. Dust with flour and sauté briefly. Add cream and stock and simmer for about 5 minutes, season with a little salt and pepper.
3
Wash the chives, shake dry and cut into small rolls. Stir approx. 2/3 chives into the sauce. Grate cheese. Put the potato noodles and sliced pork in an ovenproof dish. Spread mushroom sauce on top and sprinkle with cheese.
4
Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for about 20 minutes until golden brown. Remove from the oven and sprinkle with chives.