Cheese Spaetzle Casserole

5 from 5 votes
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 185 kcal


  • 300 g Spaetzle
  • 200 g Boiled ham
  • 200 g Mushrooms brown
  • 300 g Sour cream
  • 200 g Grated Gouda
  • 1 medium sized Shallot
  • 1 tbsp Rapeseed oil
  • Salt and pepper
  • 4 Stems Parsley


  • Peel the shallot and cut into small cubes. Clean the mushrooms with a brush and cut into slices. Cut the cooked ham into large pieces. Heat the oil in a pan and fry the shallot cubes and mushrooms lightly. Add the boiled ham and let fry briefly.
  • Cook the spaetzle in plenty of salted water according to the instructions on the package. Add the drained spaetzle to the pan and fold everything in well together.
  • Mix the cream sour cream with 100 g cheese, season with salt and pepper. Put the spaetzle and mushroom mixture in a baking dish and spread the cream with sour cream. Spread the rest of the cheese (100 g) on ​​top. Bake in a hot oven at 180 degrees for about 20 minutes. Spread the cheese spaetzle casserole on plates and serve garnished with a little parsley.


Serving: 100gCalories: 185kcalCarbohydrates: 5.7gProtein: 8.4gFat: 14.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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