This is a Bavaria recipe for a cheesy pasta bake. Homemade spaetzle (small pasta twirls) are cooked in boiling water, then layered in a baking dish with grated cheese and fried onions.
Schokolinda, thank you for sharing!!! This was an absolutely delightful dinner... (I even made the salad suggested.) - 30 Apr 2003 (Review from Allrecipes US | Canada)
This was so awesome! I've made this dish for years and never added the vinegar or parsley. It was given to me by a friend who lived in Ulm, Germany. Her Mom always fixed this for them as they were growing up because it was economical. I tried yours using the vinegar and the parsley and what a nice change! I bring this to a lot of Potluck banquets and people raved! Now they rave even more with the new twist from this receipe! Simply Awesome! Thank you! - 15 Dec 2003 (Review from Allrecipes US | Canada)
As a huge spaetzle fan, I of course love this. I always have had spaetzle plain though, with gravy or butter. This is like a really fancy mac and cheese, but better. I made a simple cucumber salad with it ( Chopped cucumbers, tomatoes and onions with a couple TB of apple cider vinagar over it) and it went wonderfully with it. Thanks for the tip. - 06 Jan 2006 (Review from Allrecipes US | Canada)