Vegetable pasta casserole with ham

Name: Vegetable pasta casserole with ham
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Leeks; 4 Carrots; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 1 package (500 g) Schupfnudeln (cooling shelf); 1 TABLESPOON + some butter; 125 g Diced ham; 200 g Schmand; 100 g grated Emmental

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Leeks
4 Carrots
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
1 package (500 g) Schupfnudeln (cooling shelf)
1 TABLESPOON + some butter
125 g Diced ham
200 g Schmand
100 g grated Emmental

Directions

1
Clean, wash and chop the leek. Peel, wash and thinly slice the carrots. Cook vegetables in boiling salted water for 5-7 minutes. Drain, collecting 150 ml of boiling water.
2
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Fry the potato noodles in 1 tbsp. hot butter for approx. 4 minutes, remove. Brown the diced ham in the frying fat. Stir in sour cream and cooking water.
3
Season with salt, pepper and nutmeg. Grease four small or one large casserole dish. Add potato noodles, vegetables and sauce. Sprinkle with cheese. Bake in a hot oven for about 5 minutes.