German Noodle Bake Recipe

5 1 1
German Noodle Bake Recipe
German Noodle Bake Recipe photo by Taste of Home
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German Noodle Bake Recipe

Read Reviews
5 1 1
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This is a recipe I serve each year for my holiday open house because everyone looks for it. Store-bought noodles can be substituted, but I prefer homemade noodles...and so does everyone else. —Kathleen Meineke, Cologne, New Jersey
MAKES:
8 servings
TOTAL TIME:
Prep: 45 min. + standing Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 45 min. + standing Bake: 30 min.

Ingredients

  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 large eggs, lightly beaten
  • 2 quarts water
  • CHEESE SAUCE:
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1-1/2 cups milk
  • 8 ounces Swiss cheese, diced
  • 2 large eggs, well beaten

Directions

In a small bowl, combine flour and salt. Make a well in center; add eggs. Stir together, forming a dough.
Turn dough onto a floured surface; knead 5-6 minutes. Divide dough in half. Roll each portion into a 12x9-in. rectangle. Dust both sides of dough with flour; roll up, jelly-roll style. Cut into 1/4-in. slices. Unroll noodles on paper towels; let dry for up to 2 hours.
Preheat oven to 350°. In a Dutch oven, bring water to a rapid boil. Add noodles; cook 7-9 minutes or until tender.
Meanwhile, in a small saucepan, melt butter. Stir in flour, salt and paprika until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Stir in eggs.
Drain noodles; transfer to a greased 11x7-in. baking dish. Top with cheese sauce. Cover and bake 20 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Yield: 8 servings.
Originally published as German Noodle Bake in Country Extra January 2009, p51

Nutritional Facts

2/3 cup: 275 calories, 16g fat (9g saturated fat), 148mg cholesterol, 453mg sodium, 17g carbohydrate (4g sugars, 1g fiber), 15g protein.

  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 large eggs, lightly beaten
  • 2 quarts water
  • CHEESE SAUCE:
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1-1/2 cups milk
  • 8 ounces Swiss cheese, diced
  • 2 large eggs, well beaten
  1. In a small bowl, combine flour and salt. Make a well in center; add eggs. Stir together, forming a dough.
  2. Turn dough onto a floured surface; knead 5-6 minutes. Divide dough in half. Roll each portion into a 12x9-in. rectangle. Dust both sides of dough with flour; roll up, jelly-roll style. Cut into 1/4-in. slices. Unroll noodles on paper towels; let dry for up to 2 hours.
  3. Preheat oven to 350°. In a Dutch oven, bring water to a rapid boil. Add noodles; cook 7-9 minutes or until tender.
  4. Meanwhile, in a small saucepan, melt butter. Stir in flour, salt and paprika until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Stir in eggs.
  5. Drain noodles; transfer to a greased 11x7-in. baking dish. Top with cheese sauce. Cover and bake 20 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Yield: 8 servings.
Originally published as German Noodle Bake in Country Extra January 2009, p51

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MY REVIEW
1275 User ID: 6324211 140775
Reviewed Jan. 14, 2012

"Great recipe! Instead of making homemade noodles I used 2 cups of uncooked ziti pasta. I also switched swiss cheese for cheddar. I found this recipe to be a lot like mac and cheese but for some reason tasted better. When it came to the step to bake uncovered for 10-15 minutes, I sprinkled the top with about 1/4 cup soft bread crumbs and some extra paprika. Nice compliment to chicken. Will make again!"

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