German Casserole with Egg Noodles and Ham (Spätzle-Auflauf) Recipe
Spätzle-Auflauf is a hearty German casserole made with egg noodles, ham, and cheese, all baked in a simple cream sauce. In many families it’s made with leftover noodles from the day before so nothing goes to waste. The taste is a bit like a mix between a pasta bake and Polish drop dumplings – lots of cheese, a crispy top, and a soft, comforting center.
Spätzle-Auflauf is a typical dish from southern Germany, where homemade spätzle egg dumplings are the base of many bakes and casseroles. It’s often made from yesterday’s dumplings and leftover cold cuts, which fits well with the German tradition of avoiding food waste.
This casserole is a classic example of German comfort food and smart kitchen economy: it turns simple egg noodles and leftover ham into a filling, family-style bake with a crispy cheese crust. It’s easy to adapt to what you have on hand and appeals to both children and adults.
Why this version works
- Cooking the dumplings for a shorter time keeps them springy so they don’t fall apart after baking.
- Sautéing the onion and ham intensifies the flavor and adds a light smoky note.
- A well‑seasoned egg-and-cream mixture prevents the whole dish from tasting bland.
Chef's tips
Don’t overcook the noodles before baking – slightly undercooked (al dente) Spätzle keep their shape and don’t turn mushy in the oven. If the top browns too quickly, cover the dish loosely with foil for the last part of baking. For extra flavor, you can briefly toast the nutmeg in the pan after frying the ham, then mix everything with the noodles.
How to serve
Serve as a main course with a fresh salad, pickled cucumbers, or sauerkraut. It also works well as a side dish to roasted meats. Leftover slices can be packed in lunch boxes and reheated or eaten at room temperature.
Watch out for
- Don’t completely cover the dumplings with the egg mixture, or the center may turn out watery.
- If the oven temperature is too high, the cheese will burn quickly before the inside sets.
- Do not fill the baking dish right up to the rim – the mixture rises slightly and can overflow.
Substitutions
- Instead of egg dumplings you can use short pasta, such as fusilli or penne.
- You can replace the ham with bacon or fried sausage, reducing the amount of added salt.
- You can swap part of the cream for milk if you want a lighter version.
- Yellow cheese can be replaced with a mix of Gouda and Emmental for a more pronounced cheesy aroma.
Ingredients
- egg noodles (Spätzle) - 400 g
- ham - 200 g
- yellow cheese grated - 200 g
- cream - 200 ml
- milk - 100 ml
- egg - 2 piece
- onion - 1 piece
- butter - 20 g
- nutmeg ground - 0.25 teaspoon
- salt - 0.75 teaspoon
- black pepper ground - 0.5 teaspoon
- chives chopped - 2 tablespoon
Preparation
- If you’re using dried noodles or pasta, cook them in salted water according to the package instructions, but reduce the cooking time by 1–2 minutes so they stay slightly al dente. Drain and set aside.
- Peel the onion and dice it finely. Cut the ham into strips or cubes. Grate the cheese on a coarse grater.
- Heat the butter in a pan, add the onion and fry for 3–5 minutes over medium heat until it softens and turns slightly translucent without browning. Add the ham and fry for another 3–4 minutes until lightly browned.
- In a large bowl, mix the noodles with the sautéed onion and ham and half of the grated cheese.
- In a separate bowl, whisk the eggs with the milk and cream. Add the salt, pepper, and nutmeg and mix thoroughly.
- Preheat the oven to 190°C (top and bottom heat). Lightly grease a baking dish with butter or oil.
- Transfer the noodle mixture to the dish and spread it out evenly. Pour over the egg-and-cream mixture and gently shake the dish so the liquid seeps between the noodles. Sprinkle with the remaining cheese.
- Place in the preheated oven and bake for 25–30 minutes, until the top is golden and the egg mixture in the center is set (when you gently shake the dish it should not wobble).
- After removing from the oven, let the casserole rest for 5–10 minutes so it firms up slightly. Sprinkle with chopped chives before serving.
Storage
Store cooled leftovers covered in the fridge for up to 2–3 days. Reheat in the oven, covered, at 160–170°C until hot in the center, then uncover for a few minutes to crisp up the top. You can also reheat individual portions in the microwave, though the top will be less crispy. Frozen portions should be thawed in the fridge overnight before reheating.
This dish is one of those recipes that make the whole kitchen smell like a family gathering. I like to prepare it when I have leftover noodles and bits of cheese in the fridge – it always turns into a satisfying, homey meal with minimal effort.
