Schupfnudel-Lauch-Auflauf

Name: Schupfnudel-Lauch-Auflauf
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 2 Leek sticks (leek); 500 g Carrots; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 1-2 TABLESPOONS + some butter; 500 g Fresh pasta (refrigerated shelf); 100 g Diced ham; 200 g Schmand; 200 ml Milk; 100 g Emmental (piece)

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

2 Leek sticks (leek)
500 g Carrots
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
1-2 TABLESPOONS + some butter
500 g Fresh pasta (refrigerated shelf)
100 g Diced ham
200 g Schmand
200 ml Milk
100 g Emmental (piece)

Directions

1
Preheat the oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4). Clean, wash and cut leek into rings. Peel and wash the carrots, cut into halves lengthwise and cut into thin slices. Cook both in little boiling salted water for about 5 minutes.
2
Drain the vegetables.
3
Heat 1-2 tablespoons of butter in a frying pan. Fry the potato noodles for about 4 minutes while turning. Take out. Fry ham in frying fat until crispy. Add sour cream and milk. Season with salt, pepper and nutmeg.
4
Grease two to three small casseroles or a large casserole dish. Spread the potato noodles and vegetables evenly. Pour the ham sauce over them. Grate the cheese and sprinkle over it. Bake in a preheated oven for about 10 minutes.