Fastenauflauf ~ A Lenten Casserole

(pronounced: FA-sten alf loaf) The original recipe is basically a German style macaroni and cheese. Here is a variation created for a Lenten Feast. It is wonderful German comfort food. Made with easy to find ingredients from your local supermarket.

Germans enjoy layering their casseroles. Here a layer of pasta shells, topped with imitation lobster, grated Gruyere cheese with a sauce of sour cream and eggs. What a special surprise that can be served for any occasion.

Ingredients:
½ lb dry pasta (small shells)
1 pkg (½ lb) imitation lobster
2 ounces Gruyere (grated) ( just over a cup)
3 eggs
1 cup sour cream

1 tbs flour
salt + pepper

¼ tsp garlic powder
Pinch of nutmeg
¼ cup breadcrumbs

3 Tbs Parmesan cheese
4 TBS butter

½ cup frozen peas

Directions:

First cook the pasta.

While that cooks grate the cheese.

I prefer grating it myself. If you can find it already grated you will find it has filler added. Even thought this takes more work it is worth the effort.

Drain the pasta and spoon into a sprayed 8 x 8 casserole (shown in a 9 x 7).

Lay out the imitation lobster to form a nice even layer.

Add a layer of the Gruyere cheese. Sprinkle the frozen peas over the top.

Whip 3 eggs. In a second bowl add the dry seasoning, flour, and garlic powder. To this dump in the sour cream and blend well. Stir in the beaten eggs.

When cooking with sour cream or yogurt it can break apart in the heat. The flour helps bind it and keeps the sauce smooth.

Pour over the casserole. Slightly tap the dish on the counter to make sure the liquid is all the way through.

For the topping: melt the butter in a small dish in microwave for 20 sec. Mix in bread crumbs and cheese. Blend well and spread on top of casserole.

If you like, sprinkle with a light touch of paprika. You can also use crushed potato chips, and crumbled bacon if you wish.

Bake for 45 min to 1 hour at 325 degrees. Then turn the heat up to 350 on the last 15 minutes if it is not browning.

The Fastenauflauf is done when it is bubbly and lightly browned on top. Roasting some fresh asparagus makes a great side dish.

Let it sit for a 15 minutes so it can congeal. Allowing the casserole to rest permits it to slice well.

What a great surprise for this non-meat feast!

For our music tonight: https://www.youtube.com/watch?v=zstZkoGyZS4

So honored to be serving my Master Indy.

socialslave

To satisfy and restore.

To nourish, support and maintain.

To gratify, spoil, comfort and please,

to nurture, assist, and sustain

…..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White 

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