Schupfnudel casserole according to the type "cheese-leek soup"-cheese, hearty, super delicious

A soup that I particularly like to cook is the classic cheese garlic soup with minced meat. It just always goes and tastes so incredibly creamy thanks to melting cheese. But have you combined the ingredients with Schupfnudeln? Here is the recipe for a hearty sniffing nozzle casserole.

Fast recipe for Schupfnudel casserole

With this hearty home cooking, you are guaranteed to get all mouths full at the table. Instead of sniffed noodles, you can also prepare the recipe with fresh gnocchi. Have fun cooking and enjoying!

Ingredients for approx. 4 portions:

• 500 g of fresh Schupfnudeln from the cooling shelf
• 300 g minced meat
• 1 rod leek
• 1 clove of garlic
• 200 g of melting cheese
• 300 ml of vegetable broth
• 100 g of rubble cheese
• 1/2 TL paprika powder, noble sweet
• 1/2 TL nutmeg, grated
• Salt and pepper
• Oil to roast

And the preparation is that easy:

1. The oven on180 degrees top/bottom heatPreheat.

2. Wash the leek and cut into fine rings. Peel the garlic and give it through a press.

3. Then heat the oil in a pan and fry the minced meat crumbly. Season with salt, pepper and paprika powder. Then add the garlic and leek and fry.

4. Then deglaze the whole thing with vegetable broth and stir in the melting cheese. Bring to the boil briefly while stirring constantly and taste with nutmeg (Here at Amazon you get a fine nutmeg grater*).

5. Put the fresh Schupfnudeln in a greased baking dish. Pour the minced meat sauce over it and sprinkle with rubbish. For approx.25 minutesBaked golden brown.

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