Spaetzle Noodle And Cheese Bake Recipes

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SPAETZLE WITH KIELBASA AND CARAMELIZED ONIONS



Spaetzle With Kielbasa and Caramelized Onions image

Spaetzle is basically a blank, buttery canvas that will absorb whatever flavorings you care to mix into it. I've served the dumplings plain with melted butter and chopped chives. I've crisped them in a pan of brown butter and almonds. I've topped them with hearty beef stew. But layered with cheese and caramelized onions is still my favorite variation.

Provided by Melissa Clark

Categories     dinner, main course

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound smoked kielbasa, cut into 3/4-inch chunks
1 1/2 tablespoons unsalted butter
1 large red onion, halved and thinly sliced
1 large thyme sprig
kosher salt
2 1/4 cups all-purpose flour
1/4 teaspoon freshly grated nutmeg
2 large eggs, lightly beaten
3/4 cup whole milk
1/2 pound Emmentaler cheese, grated (2 cups)
1/2 teaspoon black pepper

Steps:

  • In a large skillet over medium-high heat, lightly brown the kielbasa until golden, about 5 minutes. Transfer to a plate. Melt the butter in the skillet. Stir in the onion and thyme, and stir briefly to coat the onion with butter. Cook onion, without stirring, until dark brown, about 5 minutes. Add a pinch of salt and cook on low heat until very soft and caramelized, 20 to 30 minutes. Stir in 2 tablespoons water and scrape up any browned bits from the bottom of the pan. Transfer onion to a bowl.
  • Bring a large pot of salted water to a boil. In a large bowl, combine the flour, 1 teaspoon salt and the nutmeg. In a separate bowl, whisk together the eggs and milk. Pour the egg mixture into the flour mixture and stir well. The batter should be fairly wet, with a consistency slightly thicker than pancake batter.
  • Spread a clean dish towel flat on a work surface adjacent to the stove. Working over the pot of boiling water, press dough through a spaetzle maker or use a rubber spatula to push it through a colander with holes at least 1/4-inch wide. Drop dough into the water. When dumplings rise to the surface, use a slotted spoon to transfer to the towel.
  • Heat the oven to 375 degrees. Toss the spaetzle and kielbasa in the bowl with the onions, and add 1 1/2 cups cheese and the pepper. Spread into a 2-quart gratin dish. Sprinkle the top of the casserole with the remaining 1/2 cup cheese. Bake until golden and bubbling, 25 to 30 minutes.

Nutrition Facts : @context http, Calories 621, UnsaturatedFat 17 grams, Carbohydrate 44 grams, Fat 37 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 16 grams, Sodium 569 milligrams, Sugar 4 grams, TransFat 0 grams

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 NOODLE CASSEROLE



Cheesy Noodle Casserole image

This rich, cheesy side dish is such an excellent meal extender that I always keep it in mind whenever I feel my menu needs a boost. It's a quick and easy casserole to fix...and is always devoured in a hurry! -Shirley McKee, Varna, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 2 casseroles (12 servings each).

Number Of Ingredients 10

2 packages (1 pound each) wide egg noodles
1/2 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon garlic salt
1 teaspoon onion salt
5 to 6 cups 2% milk
2 pounds process cheese (Velveeta), cubed
TOPPING:
1/2 cup dry bread crumbs
2 tablespoons butter, melted

Steps:

  • Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, melt butter. Stir in the flour, garlic salt and onion salt until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the cheese; stir until melted. Stir in noodles. , Transfer to two greased shallow 2-qt. baking dishes. Combine the bread crumbs and butter until crumbly; sprinkle over casseroles. Bake, uncovered, at 350° for 25-30 minutes or until golden brown.

Nutrition Facts : Calories 283 calories, Fat 17g fat (10g saturated fat), Cholesterol 62mg cholesterol, Sodium 697mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 1g fiber), Protein 12g protein.

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.

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

HAM AND SPAETZLE BAKE



Ham and Spaetzle Bake image

Tired of the same old ham and scalloped potatoes? Try this yummy and comforting change of pace from our Test Kitchen. Creamy and cheesy, the hearty one-dish meal goes together in just minutes using convenient deli (or leftover) ham. TIP: YOU CAN FIND SPAETZLE IN THE PACKAGED POTATO AND RICE SECTION OF YOUR LOCAL GROCERY STORE.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 10

3/4 cup uncooked spaetzle
1/3 cup finely chopped onion
2 teaspoons butter
2 teaspoons all-purpose flour
1/2 cup 2% milk
3/4 cup fresh broccoli florets
1/3 cup shredded Gruyere cheese
1/3 cup cubed deli ham
1/2 teaspoon ground mustard
1/8 teaspoon pepper

Steps:

  • Cook spaetzle according to package directions. Meanwhile, in a small saucepan, saute onion in butter until tender. Stir in flour; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. , Drain spaetzle; stir the spaetzle, broccoli, cheese, ham, mustard and pepper into the white sauce. Transfer to a 3-cup baking dish coated with cooking spray. , Bake, uncovered, at 375° for 15-18 minutes or until bubbly.

Nutrition Facts : Calories 443 calories, Fat 12g fat (5g saturated fat), Cholesterol 91mg cholesterol, Sodium 1135mg sodium, Carbohydrate 59g carbohydrate (8g sugars, Fiber 4g fiber), Protein 24g protein.

SWISS CHEESE NOODLE BAKE



Swiss Cheese Noodle Bake image

Using broad egg noodles and Swiss cheese, this layered pasta dish is a delicious change from the normal pasta dish! It's a family favorite! Can be made ahead of time, and refrigerated until ready to cook. freezes well.

Provided by Qop69sbk

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 1h15m

Yield 8

Number Of Ingredients 5

1 pound ground beef
1 pound bulk Italian sausage
2 (26 ounce) jars chunky style pasta sauce (such as Prego®)
1 (16 ounce) package broad egg noodles
3 (8 ounce) packages sliced Swiss cheese (such as Sargento®)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  • Cook ground beef and sausage in a large, deep skillet until well browned, about 5 minutes. Drain fat. Stir in pasta sauce. Bring to a simmer.
  • While sauce is simmering, bring a large pot of salted water to a boil over high heat. Stir in the egg noodles. Boil until cooked through, but is still firm to the bite, about 5 minutes. Drain well.
  • Spoon half of the meat sauce into the prepared baking dish. Top with half of the cooked noodles, and 1 1/2 packages of cheese slices. Repeat with remaining sauce, noodles, and cheese.
  • Place uncovered dish in preheated oven. Bake, until cheese is melted and browned, about 40 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 951.2 calories, Carbohydrate 71.2 g, Cholesterol 186.1 mg, Fat 50.6 g, Fiber 6.6 g, Protein 50.9 g, SaturatedFat 24.3 g, Sodium 1426.5 mg, Sugar 18.6 g

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