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German Noodle Bake

 German Noodle Bake
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.
8 ServingsPrep: 45 min. + standing Bake: 30 min.


  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 2 quarts water
  • 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 eggs, well beaten


  • 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

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German Noodle Bake (continued)

Directions (continued)

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