Swiss Dumpling Casserole

• Spaetzle
• 2 large eggs, beaten
• 2 tablespoons water
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• Other ingredients
• 1/4 teaspoon ground nutmeg
• 6 tablespoons butter
• 1 medium onion, diced
• 12 ounces jarlsberg cheese, grated. reserve 2 oz for topping
• salt and pepper

1. Combine eggs and water; stir in flour and salt beating until smooth and shiny.
2. The batter should pull from the side of the bowl, and should slowly slide off a spoon.
3. Drop dough by 1/2 teaspoonfuls into large pot of boiling water (or pass through a large holed colander).
4. Cook 2 to 3 minutes or until the dumplings pop to the surface.
5. Remove the Spaetzle with a slotted spoon and place in a casserole dish.
6. Melt the butter and saute the onions until soft, with browned edges and add the nutmeg.
7. Fold in the Swiss cheese and the sauteed onion mixture into the spaetzle.
8. Salt and pepper to taste.
9. Top with the reserved Swiss cheese.
10. Place dish in a pre-heated 350 degree oven for 30 minutes.

spaetzle, eggs, water, flour, salt, ingredients, ground nutmeg, butter, onion, jarlsberg cheese, salt

Taken from www.food.com/recipe/swiss-dumpling-casserole-81265 (may not work)