Oktoberfest Bake

• 8 ounces spaetzle noodles
• 6 slices grandessa signature center cut bacon, chopped
• 1 medium onion, diced
• 1 apple, cored, peeled and diced
• 1/2 teaspoon iodized salt
• 1/2 teaspoon ground black pepper
• 16 ounces smoked bratwursts, sliced
• 8 ounces happy farms cream cheese
• 2 cups sauerkraut, German Style
• 6 slices happy farms swiss cheese, chopped
• cooking spray
• 4 tablespoons countryside creamery unsalted butter

1. Preheat oven to 350u0b0.
2. Bring 4 quarts of water to boil in a large pot. Lightly boil the spaetzle for 10-12 minutes, drain and reserve.
3. In a medium frying pan, saute bacon until crisp. Remove with a slotted spoon and drain on paper towels. Reserve. Add onion, apple, salt and pepper to pan drippings. Saute for 4-5 minutes. Add bratwurst and cook for an additional 5-8 minutes or until heated through.
4. Lower heat, add cream cheese and reserved bacon to the pan. Continue stirring until cream cheese is blended. Remove from heat and stir in sauerkraut, Swiss cheese and spaetzle.
5. Coat a 9 x 12 pan with cooking spray. Add mixture to pan, top with pats of butter.
6. Bake covered, for 15 minutes or until cheese is bubbly.

spaetzle noodles, grandessa signature center, onion, apple, iodized salt, ground black pepper, cream cheese, sauerkraut, swiss cheese, cooking spray, countryside creamery unsalted butter

Taken from www.food.com/recipe/oktoberfest-bake-487290 (may not work)