Sauerkraut Cheese Spaetzle

A juicy, cheesy sauerkraut spaetzle casserole.

Spaetzle with a Cheesy Topping and Sauerkraut
Käse Spätzle Mit Sauerkraut
Course Entree
Keyword Oktoberfest
Servings 8 rolls


  • 3 cups German spaetzle uncooked
  • 1 tbsp olive oil or butter
  • 14-1/2 ounces sauerkraut reserve juice
  • 18 ounces shredded mozzarella cheese


  • Cook the spaetzle al dente, about 15 minutes in salted water.
  • Add a layer of cooked spaetzle to a casserole dish. Top with a layer of sauerkraut, then a layer of cheese. Season top with salt and pepper.
  • Repeat for a second layer, and a third if needed.
  • Heat the olive oil in a pan and brown the sliced onion. Place the browned onions on top of the casserole.
  • Bake at 450 just till the cheese is melted and the sauerkraut is warmed, about 20 minutes.
  • For a juicier casserole, add some or all of the reserved sauerkraut juice to the casserole before baking.