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Spaetzle and mushroom casserole in a ceramic baking dish.

Spaetzle and Mushroom Casserole

Nele
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4

Ingredients
  

  • 3 cups (9 oz.) mushrooms of your choice
  • 1 onion
  • 1 garlic clove
  • 1 tbsp butter
  • 1 package (14 oz.) egg-noodle dumplings (spaetzle) refrigerated
  • 1 tsp mustard
  • 1 thyme fresh or dried
  • ⅔ cups cream cheese
  • ⅓ cup heavy cream
  • ½ cup vegetable broth
  • salt & pepper
  • 1⅓ cups grated cheese e.g., Gruyère or Gouda
  • some parsley for garnish

Instructions
 

  • Preheat oven to 400°F.
  • Clean the mushrooms and slice them. Peel and finely chop the onion and garlic.
  • Heat the butter in a pan and sauté the onion until translucent. Add the mushrooms and cook for a few minutes until they release their liquid and are lightly browned.
  • Add the spaetzle, garlic, mustard, and thyme. Stir in the cream cheese, heavy cream, and broth. Season with salt and pepper, then let the sauce thicken.
  • Pour everything into a casserole dish. Sprinkle the cheese on top and bake for 20 minutes, or until the cheese is golden brown and bubbling.
  • Sprinkle the finished casserole with chopped parsley before serving.