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5 from 1 vote
Layered German Spaetzle Casserole with Cheese & Crispy Onions
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
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 with Cheese & Crunchy Onions.
Course: Side Dish
Cuisine: German Cuisine, Oktoberfest
Keyword: German Dumplings, German Spaetzle Casserole
Servings: 12 servings
Calories: 453 kcal
Renee - Kudos Kitchen: Renée - Kudos Kitchen
  • 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
  • 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
  1. Butter an ovenproof 4-quart casserole dish. Set aside.
  2. Preheat oven to 350 degrees.
  3. In a large bowl, whisk together the flour, salt, pepper, and nutmeg.
  4. Add the beaten eggs, beef broth, and some (possibly all) of the water.
  5. Whisk until it's the consistency of pancake batter with no lumps.
  6. In a large stockpot, bring 6-8 cups of lightly salted water to boil.
  7. Working in batches, add the spaetzle batter into a spaetzle maker (or colander) over the pot of boiling water.
  8. Allow the batter to fall into the boiling water in droplets, stirring so they don't clump together.
  9. Once the spaetzle plump and float to the surface, remove them from the water using a large slotted spoon.
  10. Place one layer of cooked spaetzle in the bottom of the prepared casserole dish, and drizzle one-third of the melted butter over top.
  11. Layer one-third of the grated cheese evenly over the spaetzle, and one-quarter of the crispy onions.
  12. Continue the same process with the remaining spaetzle batter, butter, cheese, and onions, ending with a layer of cheese to finish.
  13. Place the casserole in a preheated oven (covered) for 20 minutes.
  14. Top the casserole with additional crispy onions and serve hot.
Recipe 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 Facts
Layered German Spaetzle Casserole with Cheese & Crispy Onions
Amount Per Serving (1 serving)
Calories 453 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 12g75%
Cholesterol 93mg31%
Sodium 748mg33%
Potassium 143mg4%
Carbohydrates 44g15%
Fiber 1g4%
Protein 13g26%
Vitamin A 465IU9%
Calcium 242mg24%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.