Schupfnudel casserole with mince & leek

Name: Schupfnudel casserole with mince & leek
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 1 thick stalk (300 g) Leek; 3-4 Tbsp Oil; 2 packages (500 g each) Schupfnudeln (cooling shelf); 500 g mixed mince; 1/2 TEASPOON dried marjoram; 7-10 Tbsp Cayenne pepper, salt; 1 TEASPOON Vegetable broth; 150-200 g Processed cheese; 7-10 Tbsp Grease

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

1 thick stalk (300 g) Leek
3-4 Tbsp Oil
2 packages (500 g each) Schupfnudeln (cooling shelf)
500 g mixed mince
1/2 TEASPOON dried marjoram
7-10 Tbsp Cayenne pepper, salt
1 TEASPOON Vegetable broth
150-200 g Processed cheese
7-10 Tbsp Grease

Directions

1
Clean, wash and cut the leek into rings. Heat 2 tablespoons of oil in a large frying pan. Fry the potato noodles in it in portions all around for about 5 minutes. Take out
2
Heat 1-2 tablespoons of oil in the frying fat. Fry the minced meat until crumbly. Fry the leek briefly. Season with marjoram, cayenne pepper and a little salt. Add 1/2 l water and stock. Bring to the boil and boil down over high heat for about 5 minutes. Melt the processed cheese in flakes. Season to taste
3
Pour the potato noodles and leek mince sauce into a greased large casserole dish. Grate cheese over it. Bake in a preheated oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: level 3) for approx. 20 minutes until golden brown
4
Drink: cold beer