One of the most beloved of all Swabian dishes, Kasespatzle (German Cheese Spaetzle) is everything great comfort food should be! Chewy homemade Spätzle baked with gooey Swiss cheese and topped with caramelized onions, it’s on my most favorite dishes!
What is Käsespätzle?
Where I’m from in Stuttgart, Germany, Kasespatzle is a classic – a quintessential Swabian comfort food dish. Homemade Spätzle are layered with gobs of shredded Emmentaler and geröstete Zwiebeln (caramelized onions) and then baked in the oven. I guess you could say it’s Germany’s version of mac and cheese.
Käsespätzle (cheese spaetzle) was a favorite dish in our home and we always looked forward to it when my mom would make it. Though Bavarian by birth she spent her later childhood through young adult years in Stuttgart and she’ll freely admit that Swabian cuisine is Germany’s best. And I couldn’t agree more. Here is a thoroughly authentic Kasespatzle recipe just like my mom always made it.
Nothing compares to homemade Spaetzle and I highly recommend making it yourself. Get our recipe for Authentic German Spaetzle.
If you love pasta and cheese and caramelized onions you will definitely LOVE this Kaesespaetzle!
Chewy homemade German egg noodles oozing with Swiss cheese and topped with butter caramelized onions…..
Comfort food really doesn’t get any better than this German Cheese Spaetzle!
If you’d like to know more about Spaetzle, southern Germany, and how to make the best homemade Spätzle, see my post for homemade German Spaetzle.
Ready to make some Käsespätzle?
Käsespätzle Recipe
Let’s get started!
Melt the butter in a medium-sized heavy stock pot or Dutch oven.
Add the onions and stir occasionally for 20-30 minutes until deeply caramelized. Halfways into it sprinkle with a little salt and sugar to help with the caramelizing.
Get them really nice and brown.
While the onions are cooking make the Spätzle.
Make one batch of my homemade German Spätzle.
Set the Spätzle aside until ready to use (they can be made in advance and refrigerated until ready to use).
Shred the cheese.
Käsespätzle is only as good as the quality of Swiss cheese you use. Do yourself a favor and get the good stuff. No, the American Swiss cheese just doesn’t cut it. Get some European-imported Swiss cheese. Emmentaler and Jarlsberg are both good options. I often like to combine it with some strong Gruyere for extra flavor.
The other key: Lots and lots of deeply caramelized onions. Don’t skimp on these. Use two jumbo-sized onions. The more caramelized onions, the better the Käsepätzle will be.
Butter a 9×13 (or slightly smaller) casserole dish. Place a third of the Spätzle in the bottom of dish, followed by a third of the cheese and a third of the caramelized onions. Sprinkle some salt over each layer.
Repeat until you’ve completed all the layers, ending with the cheese and the onions on top.
Bake the Spätzle uncovered at 400 degrees F for about 10 minutes or until the cheese is melted and the some of the edges have just started to get crispy.
Serve immediately. A light sprinkling of chopped parsley always adds a bit of color and class.
Enjoy!
For more authentic German dishes, be sure to also try our:
- Sauerbraten
- Rouladen
- Swabian Potato Salad
- Semmelknödel
- Senfbraten (Roast Pork with Mustard Gravy)
- Schnitzel
- Jägerschnitzel
- Maultaschen
- German Potato Soup
- Frikadellen
Käsespätzle (German Cheese Spaetzle)
Ingredients
- 1 batch Homemade German Spätzle (about 5 cups cooked Spätzle, can use store-bought if preferred), can be made in advance and refrigerated until ready use, then let warm to room temperature before baking.
- 6 tablespoons butter
- 2-3 large onions , chopped (the more caramelized onions the better so I go with at least 3!)
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 12 ounces shredded Emmentaler or Jarlsberg (Swiss-like from Norway, mild) (you can also add some Gruyere for extra flavor)
- Salt
Instructions
- Preheat the oven to 400 degrees F. Butter a 9x13 (or a little smaller) casserole dish.
- To make the caramelized onions: Melt the butter in a medium-sized heavy stock pot or Dutch oven. Add the onions and stir occasionally for 20-30 minutes until deeply caramelized. Halfway into it sprinkle with a little salt and sugar to help with the caramelizing. Get the onions nice and brown.
- Layer 1/3 of the Spätzle in the bottom of the dish followed by 1/3 of the cheese and 1/3 of the caramelized onions. Repeat, sprinkling each layer with some salt, ending with cheese and onions on top.
- Bake for 10 minutes or longer until the cheese is melted and the edges are just beginning to get a little crispy.Serve immediately. This makes great leftovers!
Nutrition
Brynne says
This was so good. My only regret was not adding a third onion. I found dried spaetzle at Aldi. I highly recommend buying the nicer Swiss and gruyere cheese.
Kimberly Killebrew says
I’m so glad you enjoyed it, Brynne, thanks so much for the feedback!
PAUL NEE says
The first time I experienced this fabulous dish was at an outdoor eatery across from the port at Lindau. I explained to my German cousin that this is better than American Mac & Cheese.
I have attempted to make it and was close in the past, so I look forward to trying your recipe.
Kimberly Killebrew says
Hi Paul, it’s so nice to hear from you again! I whole-heartedly agree, this puts Mac & Cheese to shame :) I look forward to hearing what you think about! And by way of recommendation, use even more onions than what are called for – you can never have enough caramelized onions!
PAUL NEE says
We have adapted a low carb, KETO style diet so I have been trying to adjust my recipes to meet this goal. I am still searching for a KETO friendly Spaztle recipe.
But I could make this on one of our “cheat days” and enjoy.
Kimberly Killebrew says
Oh wow, Paul, yes that would be quite the undertaking to tackle keto Spätzle! If you figure it out please report back. I’m glad to hear you’re still allowing yourself the occasional “cheat day” – your mental health and sanity is also important!! :)