Satisfying Spatzle Casserole With Swiss Cheese - By Bonnie Banters

Approximately 8 servings                                                                                             


  • One 17.6 oz. bag spatzle (Swabian egg noodles)
  • 1 TB plus 1 tsp. salt (divided)
  • 1/8 tsp. freshly ground black pepper
  • 1/4 tsp. plus 1/8 tsp. nutmeg (divided)      
  • 1/4 c. plus 2 TB butter (divided)
  • 2 c. chopped onions (frozen are fine)
  • 8 oz. shredded Swiss cheese (divided)


  1. Preheat oven to 350º.
  2. Bring 4 quarts of water to a boil.  Add the noodles to the boiling water with a TB of the salt.  Lightly boil for 12 minutes.  Drain in a colander.  
  3. Place the noodles in a large mixing bowl and sprinkle with 1 tsp. of the salt, pepper and 1/4 tsp. of the nutmeg and toss gently.
  4. Melt 1/4 c. of the butter and add to the noodles.  Thoroughly, but gently, toss the butter with the noodles.
  5. Saute the onions in the remaining 2 TB of  butter until slightly brown and translucent.
  6. Gently mix the onions into the noodle mixture.
  7. Spray a 8" x 12" glass baking dish* with a butter-flavored cooking spray.  Spread one-half of the noodle mixture into the dish and sprinkle one-half of the cheese on top.
  8. Spread the remaining noodle mixture on top of the first layer and sprinkle the other half of the cheese on top of this.  Evenly sprinkle the remaining 1/8 tsp. of nutmeg* on top of the cheese.
  9. Bake approximately 25 minutes or until hot.  Serve warm.  Enjoy!

*Tip:  If you want to make one-half a recipe, use a one or one & one-half qt. baking dish.  This casserole also freezes well; just thaw before cooking. 

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