Becky Luigart-Stayner; Melanie J. Clarke
Yield
6 servings (serving size: about 1 cup)

These dumplings help to make a satisfying main-dish casserole.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Lightly spoon flour into dry measuring cups; level with a knife. Sift together 1 2/3 cups flour, 1/2 teaspoon salt, and baking powder. Combine 3/4 cup milk and 2 eggs, stirring with a whisk. Add milk mixture to flour mixture, stirring with a whisk until combined. Let stand 10 minutes.

Step 3

Bring 2 quarts water to a boil in a large saucepan. Hold a colander with large holes (about 1/4-inch in diameter) over boiling water; spoon about 1/2 cup dough into colander. Press the dough through holes with a rubber spatula (droplets will form spaetzle); set colander aside. Cook 3 minutes or until done (spaetzle will rise to surface). Remove with a slotted spoon; drain in a strainer (spaetzle will stick to a paper towel). Repeat procedure with remaining dough.

Step 4

Heat a medium nonstick skillet coated with cooking spray over medium heat. Add onion; cook 5 minutes or until lightly browned, stirring frequently. Remove from heat; stir in ham. Combine spaetzle and onion mixture in a 2-quart baking dish coated with cooking spray, tossing gently.

Step 5

Combine remaining 1/2 teaspoon salt, 1 1/2 cups milk, 2 eggs, 2 tablespoons flour, and pepper, stirring with a whisk. Pour milk mixture over spaetzle mixture. Sprinkle evenly with cheese. Bake at 375° for 35 minutes or until cheese is lightly browned.

Ratings & Reviews

Lizzard77's Review

qhaslinger
April 01, 2013
N/A

user's Review

Bu2rfly
May 19, 2011
I thought this recipe was a little bland. I added way more ham than the recipe called for because there didn't seem to be anywhere near enough.

KristinsKitchen's Review

user
January 09, 2011
This is an amazing, easy dish that the whole family loves! The fact that is low-fat impressed my German Mother in law!! It is definitely one of MY favourites!

nkyhky's Review

KristinsKitchen
April 06, 2010
Great flavor. I used the basket from my vegetable steamer to drop the spaetzle mixture into the boiling water and it worked perfectly. I added about 1 tablespoon of melted butter to the milk mixture and used extra cheese on top. Went well with just a plain green salad.

Bu2rfly's Review

Lizzard77
March 08, 2010
This was a good recipe. It was a bit on the bland side. I didn't have any problem making the spaetzle even though it was my first time. The dough didn't come out to thick or too wet and I happened to have a colander with nice big holes. Also, I used Gouda because I couldn't find Gruyere.

amyc79's Review

nkyhky
November 29, 2009
This was very good, comfort food at its best. My spaetzle dough/batter was I think a little too runny. It still cooked up ok but I think next time I would make it into a stiffer batter. I added a little extra salt along the way. Ended up with a very good, cheesy and gooey casserole. Spaetzle making was a bit of a pain but I will try it again as I think it gives the best textured pasta for this dish.

qhaslinger's Review

amyc79
January 17, 2009
We liked this recipe and will make again. Whereas I won't say it is outstanding or worthy of a special occasion, it is a good comfort food and would make an excellent addition to any brunch. I didn't really think that this recip was all that complicated, the spaetzle dough is very moist so I had no problem getting it through the colander holes (which I sprayed first with PAM). I didn't have a gruyere so we used gouda. I did add a little bit more ham because it didn't seem enough to feed my husband. He is a very selective eater and he really enjoyed this.