Quick Spätzle Casserole with Vegetables
Quick, creamy Spätzle casserole with cherry tomatoes, peas and cheese – vegetarian and prepared in just 5 minutes. The perfect family recipe for everyday.
Source / link: https://simpelsatt.de/spaetzleauflauf/
Ingredients
| 500 g | Spätzle (vegan) |
| 150 g | Cherry tomatoes |
| 100 g | Peas (frozen) |
| 125 g | Cheese (vegan) |
| 200 g | Cooking cream (vegan) |
| 200 g | Sour cream (vegan) |
| 1 EL | Tomato paste |
| 2 Stangen | Spring onions |
| 1 Zehe | Garlic |
| 2 Prisen | Salt |
| 2 Prisen | Pepper |
| 2 Prisen | Sweet paprika powder |
Preparation
Step by step through the recipe
- 1 150 g Halve cherry tomatoes. 2 Stangen Cut spring onions into rings.
- 2 Mix 200 g sour cream, 200 g cooking cream, 1 EL tomato paste, 2 Prisen salt, 2 Prisen pepper, 2 Prisen sweet paprika powder and 1 Zehe pressed garlic clove in a casserole dish with a whisk.
- 3 Add 500 g Spätzle, the halved cherry tomatoes, 100 g frozen peas and the white part of the spring onions and mix everything together well.
- 4 Spread 125 g cheese over the casserole and bake in the preheated oven at 180 degrees fan for about 25 minutes until crispy and golden brown.
- 5 Serve the Spätzle casserole with the green parts of the spring onions.
Notes & tips
Also delicious: a few fried onions on top instead of the spring onion. Variations: Instead of peas and tomatoes, broccoli, carrots, bell peppers or zucchini also work well – precook broccoli and carrots first. The casserole can be prepared and stored in the refrigerator; simply reheat in the oven before serving. Leftovers keep in an airtight container in the refrigerator for up to two days and can be reheated in the oven or microwave – feel free to add some fresh cheese on top.
Nutrition
estimated per serving- Calories
- 289 kcal
- Protein
- 12 g
- Fat
- 24 g
- Carbs
- 8 g
– = ingredient not in nutrition database (estimate incomplete)
