Spaetzle Cheese Noodles Recipes

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GERMAN CHEESE-NOODLE CASSEROLE (KäSESPäTZLE)



German Cheese-Noodle Casserole (Käsespätzle) image

This traditional German cheese casserole comfort food (käsespätzle) recipe uses homemade noodles topped with cheese and caramelized onions.

Provided by Jennifer McGavin

Categories     Pasta

Time 1h25m

Number Of Ingredients 14

For the Onions:
2 teaspoons olive oil
1 teaspoon butter
2 medium onions (quartered and sliced)
For the Spätzle:
2 cups all-purpose flour
1/2 teaspoon salt
2 large eggs
1/2 cup water
For the Casserole:
1/2 cup breadcrumbs (more or less as needed)
2 tablespoons butter (more or less as needed)
1/4 teaspoon nutmeg (freshly grated)
4 ounces Gruyère cheese

Steps:

  • Gather the ingredients.
  • Start by making the caramelized onions about 1 hour before the casserole needs to go into the oven.
  • Heat the butter and oil in a nonstick pan on medium. Turn heat to low and add onions. Stir every few minutes for about an hour, or until onions are lightly browned and sweet enough for your taste. Here is more information on caramelizing onions .
  • Turn off the heat and set the onions aside.
  • Gather the ingredients.
  • Here is a step-by-step guide to making spätzle with a spätlebrett (wooden board used to make drop noodles). You may use a colander to form the noodles or a grater-like device with a hopper on it called a spätzle maker.
  • Place a large pot of water on to boil. You can add salt if you wish.
  • To make the dough, whisk together the flour and salt in a medium bowl. In a small bowl or measuring cup, beat the eggs with the water and add to the flour-salt mixture.
  • Beat for several minutes or until dough is smooth. Let the dough rest for 10 minutes, then beat it again. Add water or flour to adjust consistency to a thick batter (a little thinner than brownie batter).
  • Place half of the dough in the hopper of the spätzle maker which is placed over the simmering water. Push and pull the hopper back and forth, creating a dough wave inside the hopper. Little bits of dough will be pushed out the other side and drop into the water. They will be fatter and more teardrop-shaped than the spätzle you make with a board.
  • The noodles drop to the bottom of the pot, then rise to the surface. Let them sit there for another 2 or 3 minutes, then scoop them out with a slotted spoon or small sieve. Rinse briefly in hot water, then drain well and set aside.
  • Using the second half of the dough, make another batch of noodles. If the noodles stick to the bottom of the pan, give a quick stir to loosen. They should then rise to the top.
  • Butter and line a 1 1/2- to 2-quart casserole dish with breadcrumbs .
  • When noodles are done, add them to the (cooled) pan with the caramelized onions. Add the grated nutmeg and 3/4 of the grated cheese and stir to mix.
  • Spoon noodles into the casserole, sprinkle with remaining cheese and bake, covered, at 350 F for 20 minutes, then uncovered for 15 minutes. If you like, brown the cheese topping with the broiler during the last 5 minutes.
  • Serve hot.
  • Enjoy.

Nutrition Facts : Calories 534 kcal, Carbohydrate 63 g, Cholesterol 142 mg, Fiber 3 g, Protein 21 g, SaturatedFat 11 g, Sodium 658 mg, Sugar 3 g, Fat 22 g, ServingSize 4 servings, UnsaturatedFat 0 g

PAPA ORIOLD'S SPAETZLE



Papa Oriold's Spaetzle image

Homemade, fluffy spaetzle perfectly paired with soup or chicken paprikash!

Provided by Beth429

Categories     Main Dish Recipes     Dumpling Recipes

Time 15m

Yield 8

Number Of Ingredients 5

3 cups all-purpose flour
1 cup cold water
5 eggs, beaten
1 teaspoon salt
¼ teaspoon baking powder

Steps:

  • Mix flour, water, eggs, salt, and baking powder in a bowl until blended.
  • Bring a large pot of water to a boil. Place part of the dough into a spaetzle press or potato ricer. Press dough into boiling water; cook and stir until pasta floats, about 2 minutes. Remove with a slotted spoon and rinse with water; repeat with remaining dough.

Nutrition Facts : Calories 215.4 calories, Carbohydrate 36.1 g, Cholesterol 116.3 mg, Fat 3.6 g, Fiber 1.3 g, Protein 8.8 g, SaturatedFat 1 g, Sodium 351.5 mg, Sugar 0.4 g

KAESE SPAETZLE



Kaese Spaetzle image

A tasty homemade pasta tossed with onion and Emmentaler cheese. A German version of macaroni and cheese.

Provided by NDBR

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h

Yield 8

Number Of Ingredients 9

1 ½ cups all-purpose flour
¾ teaspoon ground nutmeg
¾ teaspoon salt
⅛ teaspoon pepper
3 eggs
⅜ cup 2% milk
3 tablespoons butter
1 onion, sliced
1 ½ cups shredded Emmentaler cheese

Steps:

  • Sift together flour, nutmeg, salt and pepper. Beat eggs in a medium bowl. Alternately mix in milk and the flour mixture until smooth. Let stand for 30 minutes.
  • Bring a large pot of lightly salted water to a boil. Press batter through a spaetzle press into the water. You may also use a potato ricer, colander, or a cheese grater. When the spaetzle has floated to the top of the water, remove it to a bowl with a slotted spoon. Mix in 1 cup of the cheese.
  • Melt butter in a large skillet over medium-high heat. Add onion, and cook until golden. Stir in spaetzle and remaining cheese until well blended. Remove from heat, and serve immediately.

Nutrition Facts : Calories 245.1 calories, Carbohydrate 20.1 g, Cholesterol 101.7 mg, Fat 13.1 g, Fiber 0.9 g, Protein 11.5 g, SaturatedFat 7.5 g, Sodium 376.6 mg, Sugar 1.4 g

CHEESY SPAETZLE WITH FRIED ONIONS & CHIVES



Cheesy Spaetzle with Fried Onions & Chives image

As someone who counts both dumplings and mac and cheese in her top five favorite foods of all time, cheesy spaetzle could make me die of happiness. Spätzle are chewy little German egg dumplings that will crush any noodle in the quest for the best mac and cheese noodle.

Provided by Molly Yeh

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 19

3 cups (384 grams) all-purpose flour
1/4 teaspoon ground nutmeg
Freshly ground black pepper
1 teaspoon Kosher salt
4 large eggs
1 cup (240 grams) whole milk
Extra-virgin olive oil
Freshly chopped chives, for garnish as desired
Sauce, recipe follows
1 cup crispy fried onions, for garnish
1/4 cup (67 grams) unsalted butter
1 small yellow onion, finely chopped
Kosher salt
Freshly ground black pepper
1/2 teaspoon sweet paprika
6 tablespoon (48 grams) all-purpose flour
2 1/2 cups (600 grams) whole milk
8 oz (225 grams) Gruyère cheese, shredded
1/3 cup freshly chopped chives

Steps:

  • In a medium bowl, whisk together the flour, nutmeg, a few turns of pepper and salt. In a separate bowl, combine the eggs and milk. Stir the egg mixture into the dry mixture. Cover and refrigerate for 30 minutes.
  • Bring a large pot of salted water to a boil. Working in batches, use a rubber spatula to press the batter through a large slotted spoon or spätzle maker and boil for 2 to 3 minutes, until the spätzle float to the top. If you find the batter is too thick to press through the slotted spoon, hold the slotted spoon closer to the surface of the boiling water so that the steam softens it a bit. Transfer the spätzle to a strainer, toss in a bit of olive oil so they don't all stick together, and set aside while you make the sauce.
  • Transfer the spaetzle directly into the cheese sauce. Top with more chives and crispy fried onions and loads of black pepper and serve. Enjoy!
  • To make the sauce: melt the butter in a large pot over medium heat. Cook onion with a pinch of salt until soft and translucent, 5 to 7 minutes. Add a few turns of black pepper and the paprika. Stir in the flour and cook for 1 minute. Add milk a third at a time, stirring continuously and allow to thicken after each addition. Add cheese and stir until melted. Add chives and stir. Taste and adjust seasonings as needed.

SPAETZLE CHEESE NOODLES



Spaetzle Cheese Noodles image

Make and share this Spaetzle Cheese Noodles recipe from Food.com.

Provided by Mimi Bobeck

Categories     Sauces

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

3 tablespoons butter or 3 tablespoons margarine
3 onions, sliced in small rings
3 ounces grated emmenthaler cheese
1 teaspoon dry mustard
2 cups spaetzle noodles
2 tablespoons chives, chopped

Steps:

  • Heat butter in frypan, add onions, and brown lightly.
  • Toss cheese with dry mustard.
  • Add cooked noodles to cooked onions and cheese; mix well.
  • Place mixture in an ovenproof casserole.
  • Bake at 300°F.
  • For 20 to 30 minutes or until hot and bubbly.
  • Sprinkle top with chopped chives before serving.

Nutrition Facts : Calories 112.3, Fat 8.9, SaturatedFat 5.5, Cholesterol 22.9, Sodium 79.5, Carbohydrate 7.9, Fiber 1.5, Sugar 3.6, Protein 1.2

SPAETZLE NOODLE AND CHEESE BAKE



Spaetzle Noodle and Cheese Bake image

Make and share this Spaetzle Noodle and Cheese Bake recipe from Food.com.

Provided by Parsley

Categories     Cheese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups spaetzle noodles
3 -4 tablespoons butter
1 1/2 cups thinly sliced white onions
3/4 cup grated emmenthaler cheese
1 teaspoon dry mustard
salt, to taste
pepper, to taste
2 tablespoons chopped fresh chives

Steps:

  • Preheat oven to 300.
  • Boil the spaetzle noodles until done; drain.
  • While noodles are boiling, heat butter in fry pan over medium-high heat, add onions, and brown lightly. Remove from heat. Toss in the cheese with dry mustard.
  • Add cooked noodles to cooked onions and cheese mixture; mix well.
  • Place mixture in an ovenproof casserole. Sprinkle w/ chives.
  • Bake at 300 degrees F. for 20 to 30 minutes or until hot and bubbly.

SPAETZLE (NOODLES)



Spaetzle (noodles) image

Make and share this Spaetzle (noodles) recipe from Food.com.

Provided by Mimi Bobeck

Categories     Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

3 cups unbleached flour
4 large eggs, beaten
1 teaspoon salt
1/2 cup water (or more)
1/4 teaspoon nutmeg
1/4 cup butter

Steps:

  • Sift flour, salt and nutmeg together in a bowl.
  • Pour eggs and 1/4 cup water into middle of flour mixture, beat with a wooden spoon.
  • Add enough water to make the dough slightly sticky, yet keeping it elastic and stiff.
  • Using a spätzle machine or a colander with medium holes, press the noodles into a large pot full of boiling salted water.
  • Cook noodles in the water about 5 minutes or until they rise to the surface.
  • Lift noodles out and drain on paper towels.
  • Brown noodles in melted butter over low heat.

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