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Yodeling Good Swiss Casserole


Yield: Serves 6

A fine veal casserole to accompany a raw spinach salad.


  • 1-1/2 pounds veal cutlets, 1/4 inch thick
  • 1-1/2 teaspoons paprika
  • 3 tablespoons flour
  • 1 teaspoon salt
  • 1-1/2 cups beef gravy
  • 2 cups wide noodles, cooked
  • 1/2 pound Swiss cheese, sliced
  • 1/4 cup butter
  • 1/2 cup light cream
  • 2 teaspoons chopped chives


Cut the veal into serving pieces. Place a slice of cheese on half of them and top with a second piece of veal. Press the edges together. Combine the flour, paprika, and salt and coat the veal with them. Brown well in butter and remove the veal from the skillet. In the same skillet stir together the gravy and cream and simmer for 5 minutes. Arrange alternate layers of noodles, sauce, and veal in a buttered 2-quart casserole, sprinkle with chives, cover, and bake for 1-1/2 hours at 375 degrees F.
Updated Wednesday, August 15th, 2007
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