Spätzle und Schinken mit Käse überbacken

The name of this recipe translates as noodles and ham with a baked/grilled cheese topping.

This is a fairly typical dish found in both top restaurants and lowly transport-type cafes throughout Germany & Austria.

It's very versatile and almost anything can be added, according to what's in your larder and/or whatever takes your fancy. Very suitable for vegetarian cooking, but also for using up leftover meat.

Furthermore, it's tasty, inexpensive and nutritious, although fairly filling, and is a nice change to pasta.

Spätzle und Schinken mit Käse überbacken

Served with peas and tomato chutney
Servings:	Serves 2 - or 4 as a starter
Calories per serving:	1396
Ready in:	40 minutes
Prep. time:	10 minutes
Cook time:	30 minutes
Difficulty:
Recipe author:	Chef
First published:	16th August 2013

Best recipe review Better than you'd think 4.56/5 Looks poor from the pictures but it tasted fab NonLoggedInUser

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 500g packet of Spätzle
• About 50g of grated or sliced cheese - any variety
• A few slices of ham (any variety) cut into cubes or squares
• Salt & pepper
• A handful of fresh/tinned/frozen vegetables of your choice
• 1 onion, chopped finely or coarsely

• 

  Straight out of the oven - a little bit of freeze dried chives sprinkled over

• 

  Should have used grated cheese but didn't have any

• 

  Before adding the cheese - eagle eyed people will notice a few peas in the mixture!!

• 

  Mise en place - forgot to put the onion in the photo!!

Method

1. Cook the Spätzle in lightly-salted already boiling water (1 minute for fresh, 8 mins for dried usually)
2. When cooked, drain well in a sieve
3. Season with salt & pepper
4. Add the ham (if using), onion and the vegetables
5. Mix well
6. Put into an ovenproof dish
7. Cover with grated cheese or slices
8. Bake in a hot oven or under a preheated grill until cheese is golden and bubbling
9. Serve piping hot

Serving suggestions

Serve with a fresh green salad or cooked green beans, baby carrots, asparagus, with a side of Branston or tomato chutney.

Variations

Great for using up leftover meat such as mince, roast beef, pork or lamb.

Try also combining a little bit of cheese sauce into the mixture before topping with the grated cheese and baking.

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