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    Home » Internationally Inspired Recipes » German Inspired Recipes

    Published: Sep 16, 2020 · Modified: Jan 20, 2023 by Renée · This post may contain affiliate links · 21 Comments

    German Spaetzle Casserole

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    A closeup vertical image of a German Spaetzle Casserole in a round tan dish with a title text overlay graphic

    Buttered German egg dumplings (spaetzle) are layered in a casserole dish along with shredded Gruyere cheese and crispy, crunchy onions to bring you this delicious recipe for German Spaetzle Casserole.

    A plate filled with German spaetzle casserole with a little German doll in the background.

    **Note - The following recipe post or category contains affiliate links (highlighted in blue) for your consideration. By clicking on a link I may earn a small commission at no additional cost to you. Thank you!

    German spaetzle casserole is simply delicious. The nutty flavor of the melted Gruyere cheese along with the mild flavor of the French fried onions gives the buttered dumplings a whole new dimension of flavor that is hard to beat!

    Jump to:
    • The Ingredients list:
    • Kitchen tools and equipment needed:
    • How this recipe came to be:
    • The easy instructions:
    • Can spaetzle casserole be made in advance?
    • How to reheat after refrigerating or freezing:
    • Can Swiss cheese be used in place of the Gruyere cheese?
    • Additional German dishes you'll enjoy:
    • Printable Recipe Card
    • German Spaetzle Casserole with Cheese and Crispy Onions

    Enjoy the delicious TASTE OF GERMANY delivered straight to your home!

    Subscribe to my Kudos Kitchen channel on YouTube. See you there!!

    A closeup vertical image of German spaetzle casserole in a brown round dish with a little German doll in the background

    The Ingredients list:

    • all-purpose flour
    • eggs
    • beef broth (or stock)
    • grated nutmeg
    • salt and pepper
    • butter
    • Gruyere cheese, grated (or Swiss)
    • crispy fried onions
    • water

    Kitchen tools and equipment needed:

    • a large stockpot
    • a spaetzle maker or colander
    • large bowl
    • wooden spoon or spatula
    • box grater
    • nutmeg grater
    • large slotted spoon
    • a buttered 4-quart casserole dish

    Check out my latest and greatest Kudos Kitchen tasty BBQ side dishes recipe roundup.

    A vertical photo of a German spaetzle maker with grated nutmeg and a casserole with grated cheese on top.

    How this recipe came to be:

    This German casserole dish was inspired by a trip to Germany my husband and I was lucky enough to take onboard a Vantage River cruise ship down the Rhine River, on one of their culinary excursions.

    When I tell you it was a dream trip come true, I am 100% NOT exaggerating!!

    One evening during our cruise the head chef of the ship held a cooking demonstration showing how to make traditional German Kassepatzle which he called the German version of our American macaroni and cheese.

    Below are a few photos from that demonstration.

    The chef on board made his own crispy onions by tossing thinly sliced onions in flour to coat, and then he added them to a skillet with a touch of butter and sauteed them until crunchy.

    While that sounds easy enough to replicate, I decided to take an even easier route and open a package of crispy French fried onions (you know the ones, right?) and used those instead.

    Look closely and you can see all the delicious layers of spaetzle, cheese, and crispy onions in this Layered German Spaetzle Casserole.

    A closeup photo of a German spaetzle casserole on a serving spoon with crispy onions.

    The easy instructions:

    • Add the flour, salt, pepper, and grated nutmeg in a large bowl and whisk to combine.
    • In a medium bowl, whisk 4 eggs.
    • Add the beaten eggs to the flour mixture along with the beef broth, and water.
    • Whisk well until no lumps remain. You're looking for a pancake batter-like consistency.
    How to make German spaetzle casserole.
    How to make German spaetzle casserole.
    • Bring at least 6 cups lightly salted of water to a rolling boil in a large stockpot.
    • Fit the top of the pot with a spaetzle maker (shown), or hold a colander over the pot of boiling water (two people will come in handy for this).
    • Ladle some of the spaetzle batter into the cup of the spaetzle maker, or into the colander and allow the batter to fall through the holes into the boiling water in droplets. *Note - if using a spaetzle maker, the hopper will slide back and forth cutting the bits of dough into small pieces. 
    • Allow the spaetzle to cook in the boiling water, stirring immediately to break up any clumps, until the spaetzle puffs and floats to the top of the water.
    • Use a large slotted spoon to remove the cooked spaetzle to a prepared baking dish and top with a third of the melted butter.
    How to make German spaetzle casserole.
    • Top the first layer of buttered spaetzle with one-third of the grated Gruyere cheese and one-quarter of the crispy onions.
    • Continue the same process with the remaining batter, melted butter, cheese, and crispy onions to form three layers.
    How to make German spaetzle casserole.
    How to make German spaetzle casserole.
    • Bake the German egg noodle casserole in a preheated 350-degree oven for 20 minutes.
    • Before serving top with the remaining crispy onions for crunch and texture.
    • Serve hot.
    How to make German spaetzle casserole.
    How to make German spaetzle casserole.

    The little doll you see in the photos (I've named her Alsace) is one of the many souvenirs we (me, really) purchased along the way. My husband was more about collecting shot glasses. LOL

    A photo collage of German Spaetzle casserole with a title text overlay in the center.

    Can spaetzle casserole be made in advance?

    Yes!

    This cheesy German egg noodle casserole can be made in advance and refrigerated (or even frozen), until you're ready to serve.

    Cover it well in an air-tight container and store in the fridge for up to 3 days. Or covered well in an air-tight freezer container and you can store it in the freezer for up to 2 months.

    How to reheat after refrigerating or freezing:

    When cooking from the refrigerator, allow the casserole to sit on the counter for at least 30 minutes before baking (covered) in a 350-degree oven for 30-35 minutes.

    When cooking from frozen, cover and bake in a preheated 350-degree oven for 90 minutes, or until heated through.

    Can Swiss cheese be used in place of the Gruyere cheese?

    Yes. No problem.

    Or, if you'd like, you can substitute your favorite melting cheese.

    Additional German dishes you'll enjoy:

    • Hearty German Meatballs with Mushroom Caraway Cream Sauce (pictured below)

    My love of German flavors and ingredients was the original inspiration for this dish of hearty German Meatballs with Caraway Mushroom Cream Sauce. It’s a delicious comfort-food recipe, with a German twist.

    Hearty German Meatballs with Caraway Mushroom Cream Sauce in a white bowl with a spoon
    • German Pork Ribs and Sauerkraut for the Slow Cooker
    • German Beef Rouladen (pictured below)

    German Beef Rouladen is beef eye of round steak, pounded thin, then stuffed and rolled with a mixture of bacon, carrots, celery, and dill pickles. The beef rouladen are then browned and braised in a sauce of wine and beef broth until they’re fall-apart tender.

    A plate filled with German Beef Rouladen and covered with dark brown gravy.
    • German Spaetzle Casserole (pictured below) THIS IS THE PLACE!

    A vertical closeup image of a tan dish filled with German Spaetzle Casserole and a cute little German doll in the background.

    ⭐If you've made this recipe, or are excited to make this recipe, I'd appreciate it if you'd take a moment to leave it a star rating on the recipe card, along with a comment if you're so inclined. Thank you. 🙂

    Printable Recipe Card

    A German Spaetzle Casserole in a round tan dish with a little German doll in the background.

    German Spaetzle Casserole with Cheese and Crispy Onions

    Renee Goerger
    Buttered German egg dumplings (spaetzle) are layered in a casserole dish along with shredded Gruyere cheese and crispy, crunchy onions to bring you this delicious recipe for German Spaetzle Casserole with Cheese and Crunchy Onions.
    5 from 5 votes
    Print Recipe Pin Recipe Save recipe Saved Recipe!
    Prep Time 30 mins
    Cook Time 20 mins
    Total Time 50 mins
    Course Side Dish
    Cuisine German Cuisine
    Servings 12 servings
    Calories 453 kcal

    Ingredients
      

    • 4½ cups all-purpose flour
    • 2 teaspoons salt plus additional for the boiling water
    • 1 teaspoon black pepper
    • ¼ teaspoon grated nutmeg
    • 4 eggs lightly beaten
    • 1½ cups beef stock or broth
    • ½ - 1 cup water added depending on the consistency of the batter (plus additional to cook the spaetzle)
    • 6 tablespoons butter melted
    • 2 cups shredded Gruyere cheese Swiss may be substituted
    • 4 cups crispy French fried onions

    Instructions
     

    • Butter an ovenproof 4-quart casserole dish. Set aside.
    • Preheat oven to 350 degrees.
    • In a large bowl, whisk together the flour, salt, pepper, and nutmeg.
    • Add the beaten eggs, beef broth, and some (possibly all) of the water.
    • Whisk until it's the consistency of pancake batter with no lumps.
    • In a large stockpot, bring 6-8 cups of lightly salted water to boil.
    • Working in batches, add the spaetzle batter into a spaetzle maker (or colander) over the pot of boiling water.
    • Allow the batter to fall into the boiling water in droplets, stirring so they don't clump together.
    • Once the spaetzle plump and float to the surface, remove them from the water using a large slotted spoon.
    • Place one layer of cooked spaetzle in the bottom of the prepared casserole dish, and drizzle one-third of the melted butter over top.
    • Layer one-third of the grated cheese evenly over the spaetzle, and one-quarter of the crispy onions.
    • Continue the same process with the remaining spaetzle batter, butter, cheese, and onions, ending with a layer of cheese to finish.
    • Place the casserole in a preheated oven (covered) for 20 minutes.
    • Top the casserole with additional crispy onions and serve hot.

    Video

    Notes

    tools and equipment:
    large stockpot, large bowl, spaetzle maker or colander, wooden spoon, large slotted spoon, 4-quart casserole dish, whisk, measuring spoons, measuring cups,
    nutmeg grater (optional), box grater

    Nutrition

    Serving: 1servingCalories: 453kcalCarbohydrates: 44gProtein: 13gFat: 23gSaturated Fat: 12gCholesterol: 93mgSodium: 748mgFiber: 1g
    Tried this recipe?Let us know how it was!

    I hope you've enjoyed today's recipe for German mac and cheese as much as I've enjoyed bringing it to you!

    Layered German Spaetzle with Cheese & Crispy Onion Casserole - www.kudoskitchenbyrenee.com

    Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!

    Should you have any questions or comments regarding anything you've seen here on my blog, please don't hesitate to reach out to me. It is always my distinct pleasure to respond to you just as soon as I possibly can.

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    More German Inspired Recipes

    • Pan Seared Bratwurst in Pumpkin Curry Sauce
    • Onion Rye Bread with Dill
    • German Pork Ribs and Sauerkraut
    • Gingerbread Bundt Cake with Zucchini

    Reader Interactions

    Comments

    1. wilhelmina says

      September 16, 2020 at 4:57 pm

      Why did I wait so long to try spaetzle! This was so darn delicious!!!

      Reply
    2. Krissy Allori says

      April 24, 2018 at 8:01 am

      I sure do love authentic recipes like this!

      Reply
      • Renée says

        April 24, 2018 at 1:10 pm

        Glad you liked this recipe. Thank you!

        Reply
    3. Patricia @ Grab a Plate says

      April 23, 2018 at 12:22 pm

      Oh! So yummy! I haven't had this since my favorite German restaurant closed. Glad to have the recipe!

      Reply
      • Renée says

        April 23, 2018 at 4:05 pm

        And it's my pleasure to bring it to you, Patrica! Enjoy!!

        Reply
    4. Angie | Big Bear's Wife says

      April 17, 2018 at 5:29 pm

      Oh my gosh, I bet that you had the most wonderful time on your vacation! I haven't been to Germany is almost 15 years but I can't wait to go back! Love this recipe for German Spaetzle Casserole!

      Reply
      • Renée says

        April 23, 2018 at 4:04 pm

        We really did, Angie! It was a dream trip come true, and I can't wait to go back!!
        Glad you like the recipe. Thanks 🙂

        Reply
    5. Lindsay Moe says

      April 17, 2018 at 4:39 pm

      Those crispy onions are everything!

      Reply
      • Renée says

        April 23, 2018 at 4:04 pm

        I totally agree!!

        Reply
    6. Jersey Girl Cooks says

      April 17, 2018 at 1:30 pm

      This looks wonderful! I would love to try it out!

      Reply
      • Renée says

        April 17, 2018 at 1:52 pm

        Thank you. I hope you do.

        Reply
    7. Dee says

      April 17, 2018 at 9:19 am

      A Rhine cruise is on our bucket list, but I can enjoy this delicious casserole in the meantime!

      Reply
      • Renée says

        April 17, 2018 at 1:52 pm

        It was by far the best trip we've ever taken. I highly recommend it. I know you'll love it, too.

        Reply
    8. DomesticSuperhero says

      April 17, 2018 at 7:15 am

      This casserole looks so tasty! I can't wait to try it out!

      Reply
      • Renée says

        April 17, 2018 at 1:51 pm

        Thank you. If you love pasta, cheese and onions you're going to love it!

        Reply
    9. Dorothy Reinhold says

      April 16, 2018 at 8:51 pm

      This is a dish that I have never attempted to make. Your recipe has motivated me!

      Reply
      • Renée says

        April 17, 2018 at 1:50 pm

        I happy to have motivated you. Make them. You'll be glad you did.

        Reply
    10. Jocelyn Delk Adams (@grandbabycake) says

      April 16, 2018 at 6:22 pm

      I love the crispy onions on this!

      Reply
      • Renée says

        April 16, 2018 at 7:17 pm

        Me, too. Thanks 🙂

        Reply
    11. I Heart Naptime says

      April 16, 2018 at 9:13 am

      Yum! This would be a perfect side dish to bring for the Holidays!

      Reply
      • Renée says

        April 16, 2018 at 7:18 pm

        Or any day of the week. But that's just me 😉

        Reply

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    Hi, I'm Renee! I've been a passionate home cook for over 40 years. I specialize in easy-to-make comfort food dishes from appetizers to desserts and everything in between.

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