Schupfnudel casserole with leek

Name: Schupfnudel casserole with leek
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Leek sticks (leek; approx. 200 g each); 4 Carrots (about 100 g each); 7-10 Tbsp Salt; 1-2 TABLESPOONS Butter or margarine; 1 package (500 g) Schupfnudeln (cooling shelf); 75 g Breakfast bacon in cubes; 200 g Schmand; 200 g Milk; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 125 g Emmental cheese; 7-10 Tbsp Grease

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Leek sticks (leek; approx. 200 g each)
4 Carrots (about 100 g each)
7-10 Tbsp Salt
1-2 TABLESPOONS Butter or margarine
1 package (500 g) Schupfnudeln (cooling shelf)
75 g Breakfast bacon in cubes
200 g Schmand
200 g Milk
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
125 g Emmental cheese
7-10 Tbsp Grease

Directions

1
Clean, wash and cut the leek into rings. Peel and wash the carrots, cut them into halves lengthwise and cut them into pieces. Put leek and carrots in boiling salted water and cook for about 3 minutes. Drain the vegetables in a sieve.
2
Meanwhile heat the fat in a pan, add the potato noodles and fry over medium heat for about 4 minutes, turning, and remove. Cut the bacon cubes into smaller pieces and fry them in the pan for 2-3 minutes until crispy.
3
Add sour cream and milk and season with salt, pepper and nutmeg. Grease 4 ramekins (approx. 14 cm Ø, 4 cm high). Spread the potato noodles, vegetables and bacon sauce evenly in the ramekins.
4
Sprinkle with cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 5 minutes.