Cheese Spaetzle Casserole Recipe 55 Food

SPAETZLE

Steps:

• In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.
• Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water.
• Melt the butter in a large skillet over medium heat and add the spaetzle; tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color, and then sprinkle with the chopped chives and season with salt and pepper before serving.

CHEESY SPAETZLE WITH FRIED ONIONS & 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.

KAESE SPAETZLE

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.

SPAETZLE CASSEROLE

Steps:

• Pre heat oven to 375 Fernheit. Have a two quart casserole dish unsprayed with lid ready.
• Cook Spaetzle according to package directions (I found that boiling them for about 22 minutes is perfect).
• While that is cooking sautee pancetta in pan until just cooked. Then add onions and garlic with a table spoon of olive oil until onions are just starting to turn clear. Then add mushrooms and finish cooking to your liking. Feel free to season the veggies to your liking with salt and pepper as you add them.
• Next combine in a large skillet or sauce pan the butter and flour to form a roux.
• Then add heavy cream and let cook until nicely mixed together and starting to thicken. (About two minutes or so) then add regular milk as you would like to make sauce more creamy. Then start to slowly add one handful at a time combine swiss cheese into cream mixture. (You can add more cheese as you would like for flavor if amount above is not enough). Then add chili pepper and hot sauce to your tastes of you would like a more spicy flavor.
• Once sauce is looking well blended and smooth add spaetzle and veggies and mix everything in really well. Then transfer mixture to casserole dish and top off with more swiss cheese or parmesaen and then sprinkle French fried Onions on top to your liking.
• Then bake for 20 minutes at setting above. I recommend having a nice beer (maybe a Hefenwizen) with this dish.

SPAETZLE NOODLE AND CHEESE BAKE

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.

KAESE SPAETZLE (CHEESE SPAETZLE)

Steps:

• Combine flour and salt.
• Create well in flour mixture.
• Add beaten eggs and water.
• Mix together and add water until batter is SLIGHTLY sticky.
• Using Spaetzle machine press noodles into large pot of lightly boiling salted water. (If you don't have a spaetzle machine you can drop strings of the dough into the water).
• When the noodles float to the top of the water take them out and drain on paper towels.
• Repeat the last two steps until all of your dough is used up.
• Brown your noodles in butter until they just begin to brown around the edges.
• Place your noodles in a casserole with cheeses.
• Bake at 350 degrees for 20-30 minutes until cheeses are fully melted.
• Stir and serve.
• Enjoy!