| 24.27 oz | Spätzle (Egg Noodles) | |
| ⅚ cup ⅝ tsp | Cream, fluid, light whipping, 30% fat | |
| 1⅚ cups 1 tsp | Swiss Cheese, Emmental, shredded | |
| ¼ cup | Parsley, fresh, chopped | |
| ½ tsp | Pepper, black, ground | |
| ⅓ cup ½ tsp | Onions, white or yellow, raw, chopped | |
| 1 tsp | Butter, unsalted | |
| 41.95 oz | altogether (view nutrition facts) |
by Sara
1/1
Preparation
- Serving size:10.50 oz (calculated)
- Temperature: 392 °F
- Prepare the spaetzle. If buying premade spätzle, use 500 g of fresh spätzle for 4 servings.
- Melt the butter in an oven-safe pan. Alternatively, you can transfer the spätzle to a baking dish later.
- Add the chopped onions and sauté it until it turns translucent.
- Add the spätzle, cream and pepper and bring to a boil.
- Turn of the heat and stir in half the cheese.
- Optionally transfer everything to a baking dish.
- Top with the remaining cheese and bake for about 20 minutes or until golden-brown.
- You can enjoy Käsespätzle both as a side dish or a main meal. It is often topped with fried onions.
- Calorie count775 kcal
- % of calories by macros
Fat 50.8 % 394 kcal 43 g Net Carbs 32.1 % 249 kcal 62 g Dietary Fiber 1.0 % 8 kcal 3.8 g Protein 16.0 % 124 kcal 31 g - Approx. WW SmartPoints™27.5
- Cholesterol 308.2 mg
- Sodium 595.6 mg
- Fat 43.3 g
- Saturated Fat 24.6 g
- Trans Fat 0.5 g
- Carbohydrates 65.4 g
- Dietary Fiber 3.8 g
- Total Sugars 4.5 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 30.7 g
- Calcium 574.1 mg
- Iron 2.5 mg
- Magnesium 50.4 mg
- Potassium 340.7 mg
- Zinc 4 mg
- Vitamin A (Retinol Equivalents) 443.7 mcg
- Vitamin B12 2.2 mcg
- Vitamin C 6.3 mg
- Folate 41 mcg
- Folic Acid 8.3 mcg