Layered German Spaetzle Casserole
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.
Servings: 12 servings
Calories: 453kcal
Equipment
- box grater optional
- cheese grater optional
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 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: 1serving | Calories: 453kcal | Carbohydrates: 44g | Protein: 13g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 93mg | Sodium: 748mg | Fiber: 1g
