Spaetzle Casserole

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READY IN: 1hr 5mins
Recipe by Speaktok

I made this recipe up. The spaetzle I use is a brand called Maggi. It comes in a yellow box. Since this site will not let me post it I will put it here so please ignore the cup amount for the spaetzle listed in the ingredient list. Also I buy the package of pre cleaned and sliced mushrooms as well but I listed a round about number of how much I would add if buying them individually. My husband loves this recipe because it reminds us of when we went to Germany and had goulash and spaetzle for dinner one night at a pub.

Ingredients Nutrition

Directions

  1. Pre heat oven to 375 Fernheit. Have a two quart casserole dish unsprayed with lid ready.
  2. Cook Spaetzle according to package directions (I found that boiling them for about 22 minutes is perfect).
  3. 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.
  4. Next combine in a large skillet or sauce pan the butter and flour to form a roux.
  5. 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.
  6. 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.
  7. Then bake for 20 minutes at setting above. I recommend having a nice beer (maybe a Hefenwizen) with this dish.

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