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Spätzle Sauerkraut Ramp Casserole

Spätzle Sauerkraut Ramp Casserole

Course Main Dish, Side Dish
Cuisine German
Keyword homemade Spätzle, Ramp casserole, Spätzle Casserole, Spätzle ramp casserole, Spätzle recipe, Spätzle sauerkraut casserole, spring recipes
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Rest Time 30 minutes
Servings 8
Author Lora Wiley-Lennartz

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:

  1. Mix the flour, eggs, salt, and milk into a smooth dough.
  2. Cover the bowl & let rest for 30 minutes.
  3. Bring a pot of salted water to a boil.
  4. Place a colander in the sink.
  5. Use a spätzle press or colander with large holes to push the dough into the boiling water.
  6. When the spätzle pops up to the surface, they are done.
  7. Transfer to a colander with a slotted spoon to drain.

Prepare the Vegetables:

  1. Grease a large casserole dish.
  2. Peel and dice the onion.
  3. Heat the olive oil in a large skillet.
  4. Add it to the pot and sauté until transparent.
  5. Stir until the ramps and cook for 2 minutes.
  6. Mix in the sauerkraut and cook, stirring frequently for 5 minutes.
  7. Remove from heat. Toss with the späztle.
  8. Season with salt and pepper to taste.
  9. Transfer the mixture to the prepared casserole dish.

Make the sauce:

  1. Preheat the oven to 350 F.
  2. Cut up the cream cheese.
  3. Heat butter in a skillet.
  4. Add flour and whisk until golden brown.
  5. Pour in the broth and milk stirring constantly.
  6. Add the sauerkraut liquid and the wine.
  7. Bring to the boil. and stir in the cream cheese until it melts.
  8. Season with salt and pepper.
  9. Pour the sauce over the top of the vegetable/spätzle mixture.
  10. Distribute the grated Jack cheese over the top.
  11. Bake for 30 minutes.