for the spaetzle:
For the meat layer:
Brown the ground meat, add onions to the pan and sauteed till onions are translucent. Add the crumbled bacon and mix into the meat and onion mixture. (add pepper and garlic powder if you wish) Drain off any remaining grease.
Combine the eggs and milk, stir in flour, salt and nutmeg, beat until smooth...the dough will be slightly thick and sticky.
Spoon the mixture into a spaetzle hex (or colander) into a large pot of boiling water. For extra flavor, instead of boiling water, I used beef stock. Cook for 3 - 5 minutes. Drain.
Layer into a casserole dish, alternating meat and cheese with the spaetzle.
Bake in a 350 degree oven for approximately 20 minutes, or until the cheese is melted.
My German grandmother loved it!!!!
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Last updated September 27, 2004