Kasespatzle (Spaetzle Cheese Noodles)
Yield
4 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
butter
or margarine |
|
| 3 | each |
onions
sliced in small rings |
|
| 3 | ounces |
emmentaler cheese
grated |
*
|
| 1 | teaspoon |
dry mustard
|
|
| 2 | cups |
spaetzle
noodles |
* |
| 2 | tablespoons |
chives
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter
or margarine |
|
| 3 | each |
onions
sliced in small rings |
|
| 86.7 | ml/g |
emmentaler cheese
grated |
*
|
| 5 | ml |
dry mustard
|
|
| 473 | ml |
spaetzle
noodles |
* |
| 3E+1 | ml |
chives
chopped |
|
Directions
Heat butter in frypan, add onions, and brown lightly.
Toss cheese with dry mustard.
Add cooked noodles to cooked onions and cheese; mix well.
Place mixture in an ovenproof casserole.
Bake at 300℉ (150℃). for 20 to 30 minutes or until hot and bubbly.
Sprinkle top with chopped chives before serving.
