Croissant Casserole

For the croissant casserole, cut the onion, carrots and the cooked smoked meat into small cubes, sauté in a pan in a little butter.

Then remove from heat and let cool. Cook the croissants in salted water until al dente, strain and let drain in a sieve.

Mix curd cheese with cream, eggs and crushed garlic. Season with salt, pepper, nutmeg and marjoram.

Stir in the smoked meat and onion mixture, half of the grated Emmentaler and the croissants and pour the mixture into a buttered casserole dish.

Sprinkle with the remaining Emmentaler. Bake in the preheated oven on the middle shelf at 180 degrees for about 25 minutes.

Serve the croissant casserole fresh from the oven with a side salad.

Preparation Tip:

Instead of Emmental, you can use another cheese of your choice for the croissant casserole.

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