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Listed in: Main Courses / Casseroles
1 Blumenkohl in Röschen teilen
5–10 Min in Salzwasser dünsten
400 g Mett anbraten
250 g Spätzle kochen
Nudeln, Mett, Blumenkohl in gefettete Auflaufform geben
Soße:
40 g Margarine
40 g Mehl
¼ l Brühe
¼ l Milch
100 g Kräuterschmelzkäse
gekörnte Brühe, Salz, Muskat
Paniermehl darüber streuen
bei 200 Grad 20 Min backen
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