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    Home » Ethnic Inspired Recipes » German Inspired Recipes

    Published: Sep 16, 2020 · Modified: Aug 15, 2024 by Renée · This post may contain affiliate links · 21 Comments

    Layered German Spaetzle Casserole

    Jump to Recipe
    A Pinterest image for Layered German Spaetzle Casserole with a title text.

    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 Layered German Spaetzle Casserole.

    French fried onions on top of a German spaetzle casserole in a tan dish.

    For other delicious dishes featuring nutty Gruyere cheese, please visit the following recipes: Asparagus and Gruyere Cheese Skillet Popover, Best Gruyere Cheese Fondue, and French Onion and Pasta Soup.

    This recipe post and its contents may include affiliate links for your consideration. I may earn a commission from qualifying purchases, but your prices are never increased as a result. Thank you.

    Table of Contents Found Here
    • The Ingredient list:
    • Kitchen tools and equipment needed:
    • How this recipe came to be:
    • Why this recipe works
    • 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
    • Please comment if you've made this recipe.

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    The Ingredient list:

    *Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.

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    A visual ingredient list for making Layered German Spaetzle Casserole.
    • 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
    A vertical photo of a German spaetzle maker with grated nutmeg and a casserole with grated cheese on top.
    Shop my recommended products at my Kudos Kitchen Store

    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.

    Two photos of cruise ship chefs' in the kitchen.

    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.

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

    Why this recipe works

    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's hard to beat!

    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.
    The ingredients for making German spaetzle on the countertop.
    Fresh nutmeg being grated into the dry ingredients for making spaetzle.
    Beaten egg and flour in a white bowl with a whisk.
    Beef stock being added to a large bowl of flour.
    Spaetzle dough in a white bowl with a whisk.
    Making spaetzle dough in a bowl with a whisk.
    A whisk showing the consistency of spaetzle dough.
    • 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. 
    A spaetzle maker over a pot of boiling water.
    Cooked spaetzle in a pot with water.
    Butter being poured into a casserole dish.
    Laying a German spaetzle casserole with ingredients.
    Shredded cheese on a casserole before baking.
    Wet spaetzle noodles in a casserole dish.
    • 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.
    • 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.
    • 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.
    A hand adding shredded cheese on top of German dumplings.
    A baked German spaetzle casserole.
    A German doll behind a casserole dish of Layered 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 Sunken Apple Cake (pictured below) is a delicious German confection with a beautiful presentation. And, just like the name implies, beautiful apples are pressed into the thick batter before baking for moistness, taste, and appearance.
    A glazed German Sunken Apple Cake on a platter with a cake server.
    • German Spaetzle Casserole (pictured below) THIS IS THE PLACE!
    A Pinterest image for Layered German Spaetzle Casserole with a title text.

    When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.

    Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!

    Printable Recipe Card

    A plate of Layered German Spaetzle Casserole along with a casserole dish in the background.

    Layered German Spaetzle Casserole

    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.
    Have you made this recipe?Please Comment and Rate
    Print Recipe Pin Recipe Save recipe Save this recipe
    Prep Time 30 minutes mins
    Cook Time 20 minutes mins
    Total Time 50 minutes mins
    Course pasta side dish, Side Dish
    Cuisine German Cuisine
    Servings 12 servings
    Calories 453 kcal

    Equipment

    • wooden spoon
    • spaetzle maker
    • large stockpot
    • Mixing Bowls
    • measuring cups and spoons
    • nutmeg grater
    • slotted spider
    • box grater optional
    • cheese grater optional
    • 4 quart casserole dish

    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
    Get Recipe Ingredients

    Instructions
     

    • Butter an ovenproof 4-quart casserole dish. Set aside.
    • Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
    • 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.

    Notes

    Leftovers may be kept in an airtight container in the refrigerator for up to 5 days.
    May be frozen in an airtight freezer container for up to 3 months.
    Thaw in the refrigerator overnight and then reheat in a covered casserole dish in the oven until hot.

    Nutrition

    Serving: 1servingCalories: 453kcalCarbohydrates: 44gProtein: 13gFat: 23gSaturated Fat: 12gCholesterol: 93mgSodium: 748mgFiber: 1g

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

    A round, tan casserole dish with spaetzle casserole inside.

    Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!

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    Until we eat again, I hope you have a delicious day!

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    Comments

      5 from 5 votes (5 ratings without comment)

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    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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