Schupfnudel casserole

Name: Schupfnudel casserole
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 2 Rods (approx. 300 g) Leeks; 1/2 pot of marjoram; 4 TABLESPOONS Oil; 2 packages (500 g each) fresh pasta; 500 g mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 500 ml Vegetable broth (instant); 200 g Processed cheese; 50 g medieval Gouda cheese; 7-10 Tbsp Marjoram

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

2 Rods (approx. 300 g) Leeks
1/2 pot of marjoram
4 TABLESPOONS Oil
2 packages (500 g each) fresh pasta
500 g mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
500 ml Vegetable broth (instant)
200 g Processed cheese
50 g medieval Gouda cheese
7-10 Tbsp Marjoram

Directions

1
Clean the leek, wash it and cut it into rings. Wash marjoram, pluck leaves from the stalks and chop coarsely. Heat 2 tablespoons of oil in a pan. Fry the potato noodles for 5 minutes while turning, remove. Add the remaining 2 tablespoons of oil to the frying fat. Fry the minced meat and leek for about 5 minutes. Season with salt and cayenne pepper.
2
Deglaze with stock and let it boil down for about 5 minutes at high heat. Add processed cheese and let it melt in it. Fold in potato noodles and marjoram, season again. Pour into an ovenproof dish (approx. 2 litres capacity). Rub the gouda cheese over it. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes. Serve sprinkled with fresh marjoram