Käsespätzle...Dangerously good and fun to say!
Just in time to celebrate Oktoberfest, we’re bringing you this German Spätzle Casserole — A delicious combination of caramelized onions, Emmentaler cheese and homemade spätzle. In true WOT style, we made this recipe better for you by reducing the butter and cheese. But trust us, it’s still irresistibly delicious!
Don’t know WOT Spätzle is? It’s a German egg noodle pasta with a chewy, dumpling-like texture.
To make the spätzle process easier, we used this Stainless Steel Spätzle Maker. But if you don’t have one, you can use a cheese grater by placing it grating side down over a pot of water.
The secret to its incredible flavor? Perfectly caramelized onions, so don’t rush this step! You can even prepare the onions in advance to save time when assembling.
Keep scrolling down to get our recipe for how to make the Homemade German Spätzle.
German Spätzle Casserole
Ingredients
- 1 Batch of Homemade German Spätzle (below)
- 3 tbsp Butter
- 3 Large sweet yellow onions, thinly sliced
- Kosher salt
- Black pepper
- ⅓ cup Shredded Emmentaler, Swiss or Gruyere cheese
Instructions
- Preheat the oven to 400 degrees F. Butter a small baking dish, similar to 6x8.
- Start by making the caramelized onions. Melt the butter in a skillet over medium heat, then add the onions. Season the onions with Kosher salt and cook until brown and caramelized—about 30 minutes.
- Layer the spätzle in the baking dish. Add half the cooked spätzle, followed by half of the caramelized onions. Season with salt and pepper, and add half of the shredded cheese. Repeat.
- Bake for 15-20 minutes until the cheese is melted and the edges are just beginning to get a little brown and crispy.
- Serve immediately.
Homemade German Spätzle
Ingredients
- 1½ cups all-purpose flour
- ¾ tsp ground nutmeg
- ¾ tsp salt
- ⅛ tsp pepper
- 3 large eggs
- ¼ cup whole milk
Instructions
- Sift flour, nutmeg, salt, and pepper in a bowl.
- Beat the eggs in a medium bowl. Gradually add the flour and milk, one at a time. The batter should resemble a thick pancake batter. If it is too thick, add more milk, a tablespoon at a time. If it is too loose, add in a little more flour, a tablespoon at a time. Let the batter rest for 30 minutes.
- Bring a large pot of lightly salted water to a boil. Spoon the batter into the spätzle maker and drip into the boiling water. You can use the scraper to help move the batter through the spätzle maker as needed.
- When all the spätzle has floated to the top of the water and is firm to the touch, remove it with a slotted spoon and place it in a bowl for assembly.
Looking for another German-style recipe to test out? Try our Oktoberfest One Pot!
Enjoy!
Making this recipe? Be sure and share it with us on the WOT Instagram or on Facebook!
All photos by Lorianne DeVita