Categories: Meals
Ingredients
- 1 1/2 cups fresh pretzel bread crumbs
- 2 tbsp. unsalted butter, melted
- 1/2 cup shredded sharp Cheddar
- Salt and black pepper, to taste
- 3 tbsp. unsalted butter, divided
- 12 oz. beef kielbasa, sliced
- 2 tbsp. flour
- 1 tbsp. minced fresh garlic
- 2 1/4 cups whole milk
- 2 tbsp. stone-ground mustard
- 1 1/2 cups shredded sharp Cheddar
- 1/2 cup lager beer
- 9 oz. box spaetzle, cooked halfway as directed
- 3 cups fresh broccoli florets
- 1 cup thinly sliced red onions
Directions
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Preheat oven to 375. Coat a 9×13-inch baking dish with nonstick spray.
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For the topping, toss bread crumbs with melted butter. Stir in 1/2 cup Cheddar; season with salt and pepper.
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For the sauce, melt 1 tbsp. butter in a saute pan over medium heat. Brown half the kielbasa on both sides; transfer to a plate. Repeat browning with remaining kielbasa.
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Melt remaining 2 tbsp. butter in same saute pan over medium heat. Whisk in flour and garlic; cook 1 minute, then whisk in milk and mustard. Simmer (do not boil) sauce until slightly thick, about 8 minutes. Whisk in 1 1/2 cups Cheddar until melted. Stir in beer, and season sauce with salt and pepper.
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Stir kielbasa, spaetzle, broccoli, and onions into sauce; transfer to prepared baking dish.
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Sprinkle topping over casserole, then baking until bubbly, about 30 minutes. Let casserole rest 10 minutes before serving.