Käsespätzle German Cheese-Noodle Casserole (Bavarian Kaese Spaetzle) Recipe

 Käsespätzle German Cheese-Noodle Casserole (Bavarian Kaese Spaetzle) Recipe

Käsespätzle German Cheese-Noodle Casserole (Bavarian Kaese Spaetzle) Recipe
Käsespätzle Bavarian Kaese Spaetzle

Kaese spaetzle will be THE best noodle and cheese dish you have ever tried!  I personally guarantee it.  If you don’t like it you are either an Alien from outer space or don’t like cheese, spaetzle noodles, or cheese and noodle dishes like mac and cheese.  Trust me you will love it.  It’s kind of like a grown-up mac and cheese.  But with homemade spaetlze noodles, swiss cheese, and wonderfully sweet onions caramelized in butter.  Is käsespätzle diet friendly no but when it comes to food this good who cares (at least temporarily).

Anyway you have to make this super delicious cheesy goodness and see what you have been missing out on all of your life.  My sister in law was skeptical about this recipe but once she tried it her eyes popped out in surprise on how good it is and exclaimed, “this is really good”!  It’s now her favorite cheese and noodle dish.  It’s always a good sign when someone requests a dish for their birthday.

Spaetzle is a type of German pasta.  It’s referred to as both a dumpling and a noodle.  To me they are in-between thin flour dumplings or really thick egg noodles.  This dish with cheese has two spellings käsespätzle and kaese spaetzle depending on whether your keyboard allows you to type ä.

This is my grandmother’s recipe and does not call for baking the noodles to melt the cheese.  You just have to add the freshly cooked spaetzle to the cheese right away and the cheese will melt beautifully.  If not just microwave for 1 minute at a time.  Skipping the baking step saves time and is just as delicious if not even more so.

First slowly caramelize your diced onions in butter till they are nice and deep golden.  This step is crucial since it is one of the main flavors in this dish.

One of the most important ingredients is the cheese.  A good emmentaler is the best.  Jarlsberg is another option.  You can also use swiss cheese but the taste will be milder.  Kids would properly prefer the mild swiss and adults emmentaler, but the choice is yours.  Freshly grate your cheese because it melts better than pre-grated cheese.  I have even heard of adding some gruyere for extra tang.

Making homemade spaetzle is simple.  You just mix flour, milk or water, melted butter, eggs, and salt together.  If you are making it for a cheese dish a pinch of nutmeg is a delicious addition to the dough.Let it stand about 8 minutes (or longer if the water takes longer to boil).  It will be sticky and glutinous.When the water is boiling press the dough through a spaetlze maker straight into the water.

 

Spaetzle makers are inexpensive and can be found on Amazon.com and specialty stores.  A good spätzle maker will make it a breeze, you just press the dough through it and it drops into the boiling water.  After a few minutes it’s finished.  Here is a photo of a good spaetzle maker.The finished spaetzle will look like this.

A note on spaetzle.  You can make spaetzle for stew and pot roasts or for cheese dishes like this one.  If you are making spaetzle for a cheese dish I highly recommend using milk, melted butter, and nutmeg.  If it’s for a stew then just water, eggs, and salt is better.  However, either way will make delicious tasting spaetzle for either type of dish.

Place about half the hot spaetzle in a bowl or serving dish of choice.  Sprinkle on half of the grated cheese and half the onions.  Sprinkle the top with half the salt and pepper.  Add the other half of the spaetzle and the rest of the cheese and onions.  Sprinkle with remaining salt and pepper.

If the noodles where hot enough it should melt the cheese.  Otherwise microwave the käsespätzle one minute at a time till the cheese is warm and melted.

Once stirred together it will look like this and be ready to eat!  🙂

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Käsespätzle German Cheese-Noodle Casserole (Bavarian Kaese Spaetzle) Recipe BigOven - Save recipe or add to grocery list Yum
German homemade noodle and cheese dish.
Course Dinner
Cuisine German
Prep Time 15 minutes
Cook Time 5 minutes
Passive Time 8 minutes
Servings
people
Ingredients
Spaetzle Dough
Topping
  • 12 ounces emmentaler grated, you can also substiture jarlsberg or a good aged swiss cheese
  • 1 large onion chopped
  • 4 tbsp butter
  • 1 tsp salt add more or less according to taste
  • 1/4 tsp black pepper add more or less according to taste
Course Dinner
Cuisine German
Prep Time 15 minutes
Cook Time 5 minutes
Passive Time 8 minutes
Servings
people
Ingredients
Spaetzle Dough
Topping
  • 12 ounces emmentaler grated, you can also substiture jarlsberg or a good aged swiss cheese
  • 1 large onion chopped
  • 4 tbsp butter
  • 1 tsp salt add more or less according to taste
  • 1/4 tsp black pepper add more or less according to taste
Instructions
  1. Mix all the dough ingredients together in a bowl.
  2. Bring a large pot of water to boiling.
  3. Using a spätzle maker press the dough into the boiling water.
  4. Once all the spätzle are floating and in the water (about 5 minutes) drain the spätzle noodles.
  5. Brown the onion in the butter till the onion is dark golden.
  6. Place about half the hot spaetzle in a bowl or serving dish of choice. Sprinkle on half of the grated cheese and half the onions. Sprinkle the top with half the salt and pepper. Add the other half of the spaetzle and the rest of the cheese and onions. Sprinkle with remaining salt and pepper.
  7. If the noodles where hot enough it should melt the cheese. Otherwise microwave the spaetzle one minute at a time till the cheese is warm and melted. Serve warm.
Recipe Notes

Kaese spaetzle can be reheated or kept warm in the oven.  To reheat, preheat the oven to 350 degrees F.  Bake for 15-20 minutes till hot.  To keep the spaetzle warm before serving keep in a 175 degree oven for up to 30 minutes.

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