Get Ready to Ramp Up Your Casserole Game with this Spätzle Sauerkraut Ramp Delight! Your taste buds are in for a wild ride because this cheesy casserole is a flavor explosion you won’t soon forget!
But first things first, what exactly is Spätzle? Spätzle means “little sparrows” in German. Picture tiny, tender dumplings like little pillows of joy, made with love and a touch of magic.
Ramps?
Now, onto the main event: our casserole masterpiece. Picture three layers of pure deliciousness coming together in perfect harmony. First up, we’ve got a riot of flavors with chopped ramps, those elusive wild leeks that make their grand entrance in the springtime. Talk about seasonal freshness at its finest! Mix them up with homemade Spätzle, sweet onion, and tangy sauerkraut, sautéed to perfection for a symphony of taste.
Layer two brings the creamy dreaminess with a luscious béchamel sauce featuring a surprise guest: cream cheese! Because why stop at ordinary when you can take it to the next level of indulgence? This layer adds richness and depth that’ll have your taste buds doing a happy dance.
And finally, the pièce de résistance: a blanket of shredded Monterey Jack cheese sprinkled over the top like a cozy comforter. Pop that bad boy in the oven, and prepare for exceptional cheesy goodness. As this casserole bakes to golden perfection, the aromas wafting through your kitchen will have everyone’s mouths watering in anticipation.
Once it emerges from the oven, golden and bubbling, you know you’re in for a treat. This hearty, flavor-packed casserole is not just a side dish; it’s a meal in itself. Whether you’re serving it up as the star of the show or alongside your favorite mains, one thing’s for sure: Spätzle Sauerkraut Ramp Casserole is guaranteed to steal the spotlight and leave your taste buds singing with joy!
Spätzle Sauerkraut Ramp Casserole
Ingredients
For the Spaetzle:
- 2+1/4 cups flour
- 2 large eggs
- 1/2 tablespoon salt
- 6 tablespoons whole milk
Vegetables:
- 1 large sweet onion
- 1 tablespoon extra virgin olive oil.
- 2 cups chopped fresh ramps
- 1 14.5 oz can sauerkraut drained (reserve 2 T of the liquid)
- Kosher salt and freshly ground pepper
Sauce:
- 3+1/2 tablespoons unsalted butter
- 3/4 cup flour
- 1 cup vegetable broth
- 1/4 cup white wine
- 2+1/2 cups milk
- 8 oz cream cheese
Topping:
- 8 oz shredded Monterey Jack cheese
Instructions
Make the spätzle:
-
Mix the flour, eggs, salt, and milk into a smooth dough.
-
Cover the bowl & let rest for 30 minutes.
-
Bring a pot of salted water to a boil.
-
Place a colander in the sink.
-
Use a spätzle press or colander with large holes to push the dough into the boiling water.
-
When the spätzle pops up to the surface, they are done.
-
Transfer to a colander with a slotted spoon to drain.
Prepare the Vegetables:
-
Grease a large casserole dish.
-
Peel and dice the onion.
-
Heat the olive oil in a large skillet.
-
Add it to the pot and sauté until transparent.
-
Stir until the ramps and cook for 2 minutes.
-
Mix in the sauerkraut and cook, stirring frequently for 5 minutes.
-
Remove from heat. Toss with the späztle.
-
Season with salt and pepper to taste.
-
Transfer the mixture to the prepared casserole dish.
Make the sauce:
-
Preheat the oven to 350 F.
-
Cut up the cream cheese.
-
Heat butter in a skillet.
-
Add flour and whisk until golden brown.
-
Pour in the broth and milk stirring constantly.
-
Add the sauerkraut liquid and the wine.
-
Bring to the boil. and stir in the cream cheese until it melts.
-
Season with salt and pepper.
-
Pour the sauce over the top of the vegetable/spätzle mixture.
-
Distribute the grated Jack cheese over the top.
-
Bake for 30 minutes.
Like this Spätzle Sauerkraut Ramp Casserole? Also, check out some of these other recipes:
CREAMY RAMP HORSERADISH NOODLES
LENTIL SPÄTZLE PORK MIX
BUTTERY HAZELNUT SPÄTZLE
