Stuttgarter Kaesespaetzle - Baked Cheese Noodles
This is the German's version of mac & cheese. This dish is even better, if that's possible, when you thrown the chewy spaetzle in with creamy Emmentaler cheese and soft caramelized onions. This dish is comes together quickly and makes for a great side dish, or add a German sausage to make a filling lunch. Plain buttered plain spaetzle is also served as a side dish in Germany.
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Servings: 6
Equipment
- 9 by 13-inch casserole dish
- Large pot
- Large heavy skillet
Ingredients
- 1 large Package of spaetzle
- 6 tbsp Butter
- 2 large Yellow onions, chopped
- ½ tsp Salt
- ½ tsp Sugar
- 12 oz Shredded Emmentaler, Jarlsberg, or Swiss cheese
- Kosher salt
Instructions
- Preheat oven to 400°F (200°C). Lightly butter insides of casserole dish.Boil spaetzle per package instructions. Drain.Heat remaining butter over medium heat. Add onions sprinkled with salt and sugar. Cook, stirring occasionally, until onions get soft and begin to turn brown, about 20 minutes.Layer ⅓ of spaetzle across bottom of casserole. Add ⅓ cheese the ⅓ caramelized onions. Repeat spaetzle, cheese, onions 2 more times.Bake until cheese is melted and beginning to get crispy at the edges, about 10 minutes. Serve hot sprinkled with some chopped parsley and crispy onions, if you've got them.
Notes
- Makes great leftovers and freezes well.
- Plain spaetzle and onions can be cooked 2 days in advance.
Nutrition
Calories: 299kcal | Carbohydrates: 18g | Protein: 16g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 53mg | Sodium: 408mg | Potassium: 121mg | Fiber: 1g | Sugar: 9g | Vitamin A: 472IU | Vitamin C: 4mg | Calcium: 547mg | Iron: 0.5mg