Käse Spätzle Mit Sauerkraut
A juicy, cheezy sauerkraut spaetzle casserole.
Servings 8 rolls
Ingredients
- 3 cups dried spaetzle uncooked
- 1 tbsp olive oil or butter
- 14-1/2 ounces sauerkraut reserve juice
- 18 ounces shredded mozzarella cheese
Instructions
- 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.
