Picture this: Thanksgiving, the table is full, and there’s just no room for that third pan of roasted veggies or that bowl of unclaimed noodles. Enter the Brussels Sprouts Pecan Käsespätzle Casserole, the one-dish wonder that brings it all together. It’s crunchy Brussels sprouts mingling with creamy, homemade Käsespätzle noodles, aromatic toasted pecans, and a hint of caramelized red onion. It’s the culinary equivalent of a big, warm hug.
The beauty of this casserole isn’t just in its flavor—it’s in the time it saves. No need for juggling multiple recipes, crowding the stovetop, or figuring out what goes where. This beauty covers both veggies and carbs in one pan.
Now, what exactly is Käsespätzle? Think German mac and cheese, but fancier. Originating from Germany’s Swabia region, Käsespätzle is comfort food royalty. Hand-cut or extruded into tender, eggy noodles, spätzle is then tossed in gooey cheese. Traditionally, it’s baked with caramelized onions on top. But today, it’s getting an American twist with a Thanksgiving upgrade.
The Brussels sprouts add a slight bitterness, the pecans bring a buttery crunch, and the spätzle, oh the spätzle, melts in your mouth. And let’s talk about that red onion. Sautéed to perfection, it adds a little sweetness to balance out the nuttiness of the pecans and the sharpness of the cheese. It’s like each ingredient came dressed for its part at the Thanksgiving table.
One bite and you’ll see why this casserole is the holiday dish that keeps on giving. Leftovers? Highly unlikely. But if by some miracle there are any, they reheat beautifully. Consider it the only thing better than your post-Turkey Day sandwich. So, make some room on that Thanksgiving spread, because this casserole is ready to steal the spotlight—one cheesy, crunchy bite at a time.
Brussels Sprouts Pecan Käsespätzle Casserole
Ingredients
- 2 cups flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon nutmeg
- 4 eggs
- 1/4 cup seltzer
- 1 cup chopped pecans
- 1 lb brussels sprouts
- 1 red onion
- 2 tablespoons extra virgin oil
- 1 tablespoon unsalted butter
- kosher salt and freshly ground black pepper
- 1 teaspoon sugar
- 8 oz shredded Swiss cheese
Instructions
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Whisk together the flour, nutmeg, and salt in a large bowl.
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Add the eggs and seltzer and knead into a dough.
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Cover the bowl with a dish towel and let stand at room temperature for 1 hour.
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Toast the pecans lightly in a naked skillet and set aside.
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Slice the Brussel sprouts in half.
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Peel & dice the onion.
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Heat the olive oil and butter in a large skillet.
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Add the onions. Sauté until transparent.
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Mix in the Brussels sprouts and sauté until they start to brown.
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Sprinkle the sugar over the top.
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Season with salt and pepper to taste.
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Remove from heat, cover to keep warm, and set aside.
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Bring a large pot of salted water to a boil.
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Use a spätzle press or colander with large holes to push the dough through into the water.
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When the spätzle pops up to the top they are done,
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Use a slotted spoon to remove them from the pot and transfer them to a colander or sieve to drain.
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Preheat the oven to 350 degrees F.
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Grease a casserole dish with butter.
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Toss the Brussels spouts/onion mixture, toasted pecans, spätzle, and cheese in a large bowl. Transfer the mixture to the prepared casserole dish.
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Bake for 15 minutes. Let cool for 10 minutes before serving.
Like this Brussels Sprouts Käsespätzle Casserole? Also, check out some of these other delicious recipes:
BRUSSELS SPROUTS WALNUT SOUP
BRUSSELS SPROUTS CHESTNUTS CAMEMBERT CASSEROLE
WHOLE WHEAT KÄSESPÄTZLE WITH WALNUTS
