This is the best käsespätzle recipe! Käsespätzle, cheesy German noodles with caramelized onions, is hands down my favorite German dish of all time. I know that’s a strong statement, but it’s true.

I’m half German and adore German food. I used to eat Käsespätzle at my beloved Greenwoods in Fort Worth every week in college. I remember having the worst day and walking into Greenwoods soaking wet and the kind owners immediately sending an enormous dish of Käsespätzle to my table.

I was really quite intimidated to make homemade spätzle for Disney Dinners: Snow White. Snow White is a German fairytale (Schneewittchen) and I had my heart set on serving my favorite German dish but homemade egg noodles seemed next level. Trust me when I say: making spätzle is the most fun I’ve had in the kitchen.

I can’t even believe it took me a decade to work up the nerve to try. Please please get yourself this $15 spätzle maker (linking it in my Amazon affiliate store for you!) and have a ball making the most delicious, authentic spätzle you will eat outside of Germany.

My Snow White dinner party guests were blown away at how quick and easy it was. Spoon the dough into a cute little greased spätzle maker, then move the piece back and forth (thank goodness I took video for you guys) and let the dough fall into the water. Two minutes later you have perfectly cooked spätzle.

Sprinkle caramelized onions on top of the noodles and sprinkle generous amounts of gruyere and butterkäse (a mild German cheese). Repeat the process, toss in the oven for ten minutes, then serve with a sprinkling of parsley.

This dish heats up weirdly well; better than pasta, I’d say. The noodles are so soft, like little pillows of German love.

Käsespätzle

For the spätzle:
2 cups all-purpose flour
2 tsp salt
1 whole nutmeg, for grating
4 eggs, lightly beaten
1/3 cup 1% milk
 
For the casserole:
2 medium white onions, chopped 
4 Tbsp butter
1 cup gruyere, grated
1/2 cup Butterkäse, grated
Parsley for garnish

1. Melt 4 Tbsp butter in a saucepan over medium heat. Add chopped onions and stir well. Turn heat to low and stir periodically while you prepare the spätzle dough. For best results, put the onions on super low hours before you want to eat.
2. Preheat oven to 350 degrees. Grease a 9×13 casserole dish lightly with a bit of butter.
3. In a large bowl, whisk together flour and salt. Grate about 1/8 tsp nutmeg over the bowl and whisk in.
4. Use a wooden spoon to stir beaten eggs and milk into flour mixture until dough is smooth.
5. Bring a pot of salted water to a boil. Grease a spätzle maker (see note) and set over pot of boiling water. Spoon half of spätzle dough into the spätzle maker and push the square piece back and forth, allowing dough to fall into the pot. Set spätzle maker aside. Cook for two minutes or until spätzle floats to top.
6. Remove with slotted spoon and toss directly in prepared 9×13 dish.
7. Add half of caramelized onions directly over spätzle. Sprinkle half of cheese (combine the two) on top of onions.
8. Repeat process with remaining dough, onions, and cheese.
9. Pop in 350 degree oven for about 10 minutes. Top with chopped parsley.

Note: A spätzle maker is recommended for best results. In a pinch, you can use a spoon to push dough through a colander. Be sure to submerge the spätzle maker in water immediately after using for easiest clean up.