German Noodle Bake Food

HOW TO MAKE GERMAN NOODLES OR SPAETZLE OR SPäTZLE

Steps:

• Mix flour and salt in a large bowl.
• Make a well in the center of the flour and add eggs.
• Using a sturdy wooden spoon mix together pulling in flour from the sides. Not all of the flour will be incorporated.
• Gradually add just enough water to make a thick, sticky, stiff dough that incorporates all the flour. It will be a stretchy big lump.
• Cover with towel and let rest at room temperature for 10 to 15 minutes.
• Meanwhile bring a large pot of salted water to boil.
• Fill spaetzle press or potato ricer with dough and press into boiling water. Only add one batch at a time to allow plenty of room for noodles to cook. Or, place a bit of dough at a time in a colander and push through holes using the back of a spoon.
• Allow noodles to cook for 2 to 3 minutes until they rise to the top and float.
• Remove with slotted spoon into a colander to drain well. Place in serving dish and add a pat of butter to prevent them from sticking.
• If serving later, rinse freshly cooked spaetzle with cold water.

GERMAN NOODLE BAKE (GEMUTLICHKEIT)

Steps:

• Grease well a 2-quart casserole dish. Preheat oven to 350 degrees. Cook noodles according to package instructions until tender, but not soft. Drain well.
• Melt butter in a skillet; saute onion and celery. Stir in salt, caraway seed, and pepper. Spread a third of the noodles in casserole dish. Cover with half of the vegetables. Add half of the cottage cheese and half of the sour cream, spreading it over evenly. Repeat alternating layers, ending with noodles. Sprinkle with shredded cheese. Pour beaten eggs over the top of the casserole. Bake for on hour. Let stand for 10 minutes before cutting into servings.

HOT GERMAN BUTTERED NOODLES

Steps:

• Add 1 ½ bullion cubes to ½ gallon water in a medium pot, bring to a boil. Add noodles and set timer for 1 min longer than the longest time listed on the package, stir a couple of times while cooking.
• While noodles are boiling add 1/2 cup water, 1/2 chicken bullion cube and butter to glass measuring cup. Microwave for 45 seconds on high, Stir. If the butter is not melted all the way microwave again for 30 seconds and mix well until bullion is dissolved.
• When noodles are done drain water from pot but do not rinse, add butter mixture and parsley. Mix well until most liquid is absorbed, about a minute.
• Serve immediately with crushed Ritz crackers on top.

GERMAN CHEESE-NOODLE CASSEROLE (KäSESPäTZLE)

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.

GERMAN NOODLE BAKE

Steps:

• In a small bowl, combine flour and salt. Make a well in center; add eggs. Stir together, forming a dough. , Turn dough onto a floured surface; knead 5-6 minutes. Divide dough in half. Roll each portion into a 12x9-in. rectangle. Dust both sides of dough with flour; roll up, jelly-roll style. Cut into 1/4-in. slices. Unroll noodles on paper towels; let dry for up to 2 hours., Preheat oven to 350°. In a Dutch oven, bring water to a rapid boil. Add noodles; cook 7-9 minutes or until tender., Meanwhile, in a small saucepan, melt butter. Stir in flour, salt and paprika until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Stir in eggs., Drain noodles; transfer to a greased 11x7-in. baking dish. Top with cheese sauce. Cover and bake 20 minutes. Uncover; bake 10-15 minutes longer or until bubbly., ,

SCHINKENNUDELN (GERMAN HAM AND NOODLES CASSEROLE)

Steps:

• Preheat the oven to 375ºF (190°C). Spray a 9×13-inch baking dish with cooking spray and set aside.
• Boil the egg noodles in salted water until al dente. Drain, return noodles to the empty pot and set aside off the heat.
• Meanwhile, in a medium skillet over medium-high heat melt the butter and add the chopped ham and onion. Cook, stirring frequently, until the onion has softened, about 4 to 5 minutes. Remove from the heat and set aside.
• To the pot of drained cooked egg noodles stir in the onion and ham, cream or milk, eggs, seasonings, and half the grated cheese. Pour the mixture into the prepared baking dish, cover with foil and bake for 30 minutes.
• Remove from the oven, top with the remaining grated cheese and return to the oven, uncovered, for another 15 minutes until melted and bubbly.
• Allow the casserole to set and cool for about 10 to 15 minutes before cutting into it to serve.

HAM & CHEESE NOODLE CASSEROLE (NOODLE GRATIN)

Steps:

• Preheat oven to 375ºF. Spray a 9x13-inch pan with cooking spray. Set aside.
• Cook egg noodles according to package directions for al dente. Drain and set aside.
• Whisk together cream, eggs, salt, onion flakes, pepper and nutmeg. Stir in ham, 1/2 cup swiss cheese and 1/2 cup white cheddar cheese. Add cooked pasta to mixture and pour in prepared pan.
• Cover with foil. Bake for 30 minutes. Remove foil. Top with remaining cheese and bake for an additional 15 minutes.