Protein power from the oven: Simple spaetzle casserole with cream sauce
Faster, tastier, simpler – this spaetzle casserole is a real insider tip for anyone who would like to spend more time with their family at the table than in the kitchen.
- 2 onions
- 40 g Butter
- 3 tbsp tomato paste
- 40 g flour
- 550 ml vegetable broth
- 250 ml cooking cream
- 2 tbsp soy sauce
- Salt, pepper
- 300 g brown mushrooms
- 1 kg fresh Spätzle (refrigerated section)
- 200g frozen peas
- 400g diced chicken
- 150 g grated Gouda
- Parsley for garnish
- For the cream sauce, peel and halve the onions, then dice them finely. Melt butter in a pan and sauté the onions until translucent. Add tomato paste and cook briefly. Dust with flour and let it brown slightly, then deglaze with vegetable stock and whisk quickly. Add cream and soy sauce, and season to taste with salt and pepper. Simmer for 5 minutes.
- Meanwhile, clean the mushrooms and slice them. Place the spaetzle in a greased casserole dish, add the peas and diced chicken. Pour the sauce over everything, mix thoroughly, and sprinkle with cheese. Bake at 220°C (top and bottom heat) for about 30 minutes.
This family meal saves you most of the work: apart from the flavorful cream sauce, all the ingredients simply go directly into the casserole dish without any major preparation. Perfect for a busy everyday life!
In concrete terms, this means: the fresh spaetzle from the refrigerated section, peas, raw diced chicken, and sliced mushrooms go straight into the dish. No pre-cooking, no browning, no stress – super convenient and perfect for after work! The creamy gravy is quickly stirred on the stovetop and then generously poured over all the ingredients. Mix thoroughly, sprinkle with Gouda cheese, and into the oven it goes!
Your casserole will be ready in just a few minutes, and the oven will do the rest. While your protein-rich spaetzle casserole bakes to a golden brown and flavorful golden brown, you'll have time to make a quick salad or even set the table.
