Kasespatzle (kay-seh-shpayt-z’ll) is a German dish of egg noodles with cheese and onion. It makes a nutritious light supper, served with a tossed green salad and crusty bread.

2 oz. plus

1 teaspoon butter

1 large onion, finely chopped

2 oz. mushrooms wiped clean and sliced

½ teaspoon salt

½ teaspoon black pepper

10 oz. thick egg noodles, cooked

8 oz. Gruyere cheese, grated

12 fl. oz. bechamel sauce

Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C).

With the teaspoon of butter lightly grease a medium-sized flameproof cas-serole. Set aside.

In a medium-sized frying-pan, melt the remaining butter over moderate heat. When the foam subsides, add the onion and fry, stirring occasionally, for 5 to 7 minutes, or until it is soft and translucent but not brown. Add the mushrooms, salt and pepper and cook the mixture, stirring occasionally, for 3 minutes. Remove the pan from the heat.

Arrange about one-third of the egg noodles in the bottom of the casserole. Spoon over half of the onion and mush-room mixture. Top with about one-third of the grated .cheese. Repeat the layers until all the ingredients are used up, finishing with a layer of cheese. Pour the bechamel sauce around the mixture.

Place the casserole in the oven and bake for 20 to 25 minutes or until the cheese on top has melted.

Preheat the grill to moderate.

Remove the casserole from the oven and place it under the grill . Grill for 5 minutes, or until the top of the cheese is brown and crisp.

Remove from the heat and serve.

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