Ham and Spaetzle Bake Recipe
Ham and Spaetzle Bake Recipe photo by Taste of Home

Ham and Spaetzle Bake Recipe

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Tired of the same old ham and scalloped potatoes? Try this yummy and comforting change of pace from our Test Kitchen. Creamy and cheesy, the hearty one-dish meal goes together in just minutes using convenient deli (or leftover) ham. TIP: YOU CAN FIND SPAETZLE IN THE PACKAGED POTATO AND RICE SECTION OF YOUR LOCAL GROCERY STORE.
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:2 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 2 servings


  • 3/4 cup uncooked spaetzle
  • 1/3 cup finely chopped onion
  • 2 teaspoons butter
  • 2 teaspoons all-purpose flour
  • 1/2 cup 2% milk
  • 3/4 cup fresh broccoli florets
  • 1/3 cup shredded Gruyere cheese
  • 1/3 cup cubed deli ham
  • 1/2 teaspoon ground mustard
  • 1/8 teaspoon pepper

Nutritional Facts

1 cup (prepared with reduced-fat butter and fat-free milk) equals 443 calories, 12 g fat (5 g saturated fat), 91 mg cholesterol, 1135 mg sodium, 59 g carbohydrate, 4 g fiber, 24 g protein.


  1. Cook spaetzle according to package directions. Meanwhile, in a small saucepan, saute onion in butter until tender. Stir in flour; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
  2. Drain spaetzle; stir the spaetzle, broccoli, cheese, ham, mustard and pepper into the white sauce. Transfer to a 3-cup baking dish coated with cooking spray.
  3. Bake, uncovered, at 375° for 15-18 minutes or until bubbly. Yield: 2 servings.
Originally published as Ham and Spaetzle Bake in Cooking for 2 Fall 2006, p12

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviewed Jan. 26, 2013

"Just ok. Looked better than it tasted. Needed more flavor."

Reviewed Mar. 19, 2012

"Our children are responsible for choosing and cooking a meal twice a month, and my eight year old picked this. She said she would make it again, but would prefer the broccoli on the side. I thought it was good, but not mind blowing. Given the expense of Gruyere, in this dish, you could swap Jarlsberg or Swiss and not alter the taste too much."

Reviewed Dec. 27, 2010

"I made this recipe about two years ago. My husband and I both liked it. However, he felt that it was a bit salty. I think the next time I make it I will substitute salted butter with unsalted butter. This is a complete meal that easily uses leftover ham from the holidays (that's usually when I make it)."

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