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    You are in: Home / Recipes / Kasespaetzle (Cheese Spaetzle) Recipe
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    Kasespaetzle (Cheese Spaetzle)

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Anne Edgell's Note:

    You can also use your favorite recipe for spaetzle

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    Ingredients:

    Yield:

    batch

    Units: US | Metric

    Spaetzle

    To Finish

    Directions:

    1. 1
      Prepare spaetzel: Combine the dry ingredients (add a bit of nutmeg to taste if doing it for German Cooking, omit if for Hungarian)
    2. 2
      Add the milk and egg and mix together into a batter of sorts.
    3. 3
      Meanwhile, have a wide pan of water with salt boiling.
    4. 4
      Take the batter and put it into a spaetzle maker, or I used a French fry basket, and rubbed it with the bottom of a spatula to break it up.
    5. 5
      When the Spaetzle float, remove with a slotted spoon and put them into a colander.
    6. 6
      Fry onion in a little oil until very brown and crispy.Set aside.
    7. 7
      In heavy (preferably non-stick) skillet, heat spaetzle in a little butter.
    8. 8
      Grate cheese and toss into spaetzle.
    9. 9
      When cheese melts, transfer to large bowl and sprinkle with onion.
    10. 10
      Serve hot.

    Ratings & Reviews:

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    Nutritional Facts for Kasespaetzle (Cheese Spaetzle)

    Serving Size: 1 (638 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1592.3
     
    Calories from Fat 758
    47%
    Total Fat 84.3 g
    129%
    Saturated Fat 47.5 g
    237%
    Cholesterol 478.8 mg
    159%
    Sodium 2062.7 mg
    85%
    Total Carbohydrate 113.3 g
    37%
    Dietary Fiber 4.9 g
    19%
    Sugars 6.2 g
    25%
    Protein 92.0 g
    184%

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