[German Pasta Casserole; Wahoo!] It may not technically be Oktoberfest in Germany anymore, but here in the U.S., we celebrate this drinking holiday all month long. And that is something I’m A-OK with, given my love for hearty German foods. This dish, a dumpling casserole with chicken and sprouts, not only pairs well, it’s made with it, too!
That’s what I call a double whammy in my book. If you’re a fan of celebrating Oktoberfest all year-round like me, this spaetzle casserole needs to be on your fall baking list!
Four-cheese Spaetzle With Ground Chicken, Brussels Sprouts Recipe
Serves about 6
For the spaetzle
- 2-1/2 cups all-purpose flour
- 4 large eggs
- 1/3 cup milk
- Dash of salt
- 8 cups water
- Cooking spray
For the topping
- 2 ground chicken patties, chopped
- 10 Brussels sprouts, roasted and chopped
- 2 tablespoons olive oil
- 1/2 red onion, chopped
- 2-3 cloves garlic, minced
- 2/3 cup mozzarella cheese
- Salt and pepper
- To make the spaetzle, mix the flour, eggs, milk and salt together. The dough will be sticky, so don’t worry.
- Bring the water to a rapid boil in a large pot. Place the dough into a greased colander and press it down carefully with a wooden spoon. The dough will fall through the holes of the colander as the water boils. Let boil for about 2 to 3 minutes, or until the dumplings float to the top. Rinse in another colander and pour into a greased casserole dish.
- Preheat oven to 375 degrees F.
- In a large skillet, heat the olive oil in a skillet over medium heat. Add the onion and cook until softened, about 2 to 3 minutes. Add the garlic, Brussels sprouts and chopped chicken. Reduce heat to medium and cook until vegetables are softened and chicken is browned, about 5 to 7 more minutes. Add salt and pepper to taste. Remove from heat.
- Pour the chicken mixture over the dumplings. Cover with cheese and salt and pepper.
- Bake for about 12 minutes, or until cheese is melted.